We’re going very posh this week. There is so much beautiful seafood in Scotland that it is a shame not to use it so I bought 1kg of delicious langoustines from a Shellfish supplier near me to make something really special.  This recipe matched the brief and I served it with my homemade bread to soak up any remaining juices!

Ingredients

1 kg langoustines

100g fish stock (make your own if you can!)

Pinch of saffron strands

Sea salt and freshly ground pepper

30g unsalted butter cubed

1 tbsp. double cream

200g peas

100g cherry tomatoes

½ cup breadcrumbs

10g grated parmesan

Grated rind of lemon

Chopped chives to garnish

Method

1. Start by preparing the langoustines.  If you are in any doubt go on to UTube to find out how to get the langoustines out without damaging them.  Leave around 6 in their shells which you should half to expose the lovely which fish.  If you want the dish to look spectacular then use the whole langoustine, if not just use the tail.
2. Mix together the breadcrumbs, parmesan and lemon rind and press down on the unshelled langoustines
3. Put the stock in a shallow heavy based frying pan and bring to boil.  Add saffron strands and simmer until reduced by half then whisk in the butter and cream.
4. Add in the peas and tomatoes followed by the shelled langoustines to the stock poach the langoustines gently for 3-4 minutes.  I always use a food thermometer to test my food
5. In the meantime place, the langoustines in there shell under a hot grill for around 5 minutes or until cooked
6. Spoon broth with langoustines onto warmed plates and place langoustines in their shells on top of broth with chopped chives

Karen’s top tip – use the discarded shells to make your own stock, by placing in a pot of water with an onion, fennel and black peppercorns – it makes delicious stock.