Meat, poultry, fish
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.
Quantity: Serves 4
Ingredients
2 tablespoons olive oil16 langoustines
3 tablespoons vinegar
6 tablespoons oil
1 teaspoon honey
½ teaspoon toasted fennel seeds
1 shallot, finely chopped
Method
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.