26th Aug 2018
I often get asked that dreaded question of what I would choose for my last meal. I think langoustine and garlic butter would be right up there. If you have never visited the West Coast of Scotland, you must. To eat fresh langoustine just off the boat along the coast is something very special. Langoustines can be difficult to get hold of and are often expensive, but you will find them in good fishmongers, so give yourself a treat whenever you come across them. Serve them piled high on a big plate in the middle of the table, and enjoy with your family or good friends for a perfect meal in my opinion. They are just delicious.
Roasted Langoustine with Spring Onion and Garlic Butter
12 frozen langoustines, thawed and halved with the brains and intestines removed and discarded
charred lemon halves, optional, to serve
For the spring onion and garlic butter
4 spring onions, trimmed and thinly sliced
3 garlic cloves, finely chopped
2 tbsp finely chopped flat-leaf parsley leaves
150g butter, diced
Preheat the oven to 200?C fan/220?C/gas mark 7. Select one or two heavy-based shallow roasting tins so all the langoustine halves can be arranged in a single layer – you don’t want them piled on top of each other.
Place the langoustines into the tin(s), add a good splash of olive oil and sprinkle with salt. Place the tin(s) in the oven and roast for 6 minutes, or until the flesh is white.
Meanwhile, to make the flavoured butter, combine the spring onions, garlic and parsley, and set aside. Heat a large heavy-based saucepan over a medium heat, then add the butter. When it starts to foam, add the spring onion, garlic and parsley mixture, and stir for 1 minute.
Remove the tin(s) with the langoustines from the oven and pour over the butter mixture. Place the langoustine in the middle of the table and serve, with lemon halves for squeezing over – I particularly like the flavour charred lemons give, but plain ones work just as well.
Extracted from Tom Kitchin’s Fish and Shellfish (Absolute Press, approx €29). Photography © Marc Millar.
These days, going to a wedding is the equivalent of going on a short holiday in terms of cost. From...
Annie Gatling, now Colleran, knew Trinity College was for her when she saw Front Gate from the top storey of...
“I was confused. Hadn’t I just been told this was a perfect time to be pregnant?” she questioned. Actress Cortney...
Sarah Harding has died at the age of just 39, her heartbroken mother revealed today. The Girls Aloud star had...
Painting kitchen cabinets can be transformative and can be achieved relatively low-cost, but you need the right equipment, and a lot of...
Don’t miss this year’s IMAGE Business Summit, with an expert line-up, skills masterclasses, keynote addresses and more.Back by popular demand,...