Meat, poultry, fish

Langoustines, Sligro, Immediate, shellfish

Pan-fried langoustines with vinaigrette

Langoustine firm flesh has a delicious nutty tasteand needs little preparation- simply poach or grill and serve with a squeeze of lemon or a flavoured oil.

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Quantity: Serves 4


2 tablespoons olive oil
16 langoustines
3 tablespoons vinegar
6 tablespoons oil
1 teaspoon honey
½ teaspoon toasted fennel seeds
1 shallot, finely chopped


Heat the olive oil in a large pan or wok and put the langoustines in the pan. Fry over medium heat 15 minutes.
The Langoustines will turn a vivid pink colour.

Meanwhile, whisk the vinaigrette ingredients into a dressing. Serve the fried langoustines with the vinaigrette.

Serve with fingerbowls.