Langoustines with tomato & sweet preserved lemon
Make the most of prized langoustines and their sweet fish flavour yet satisfyingly dense meaty texture
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Split 4 (or 8 for a main) langoustine tails down the middle. Peel the rest - use scissors to help cut off the shells.
- Dissolve the sugar in the vinegar over a low heat, then bring to the boil. Boil until the liquid starts to thicken a little - dip a little on a teaspoon in some cold water and it should feel slightly greasy if you rub it. Add the lemon rind and cook gently for a couple of minutes until it is soft and infused with the syrup. Lift out the lemon and drain it.
- Heat the ground coriander in a pan for 1-2 minutes, add the tomato, lemon rind and a little sugar syrup. Remove from heat and stir in the chopped coriander. Season. Heat a pan until very hot and sear the langoustines (the shelled and halved ones) in batches for 2 minutes or until cooked through. Arrange the tomato on plates, sit the langoustines on top and dot balsamic syrup around the edge.
169 kcalories, protein 13.9g, carbohydrate 28.6g, fat 7.6 g, saturated fat 2.7g, fibre 2.8g, salt 1.48 g
Recipe from olive magazine, April 2005.
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http://www.bbcgoodfood.com/recipes/3620/
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Ingredients
- 3 as starter or 5 as main langoustines , blanched for 30 seconds in boiling water if live or use cooked, heads removed
- 100g caster sugar
- 150ml white vinegar (Thai golden vinegar from Asian supermarkets works well, too)
- small preserved lemon , rind finely chopped
- pinch ground coriander
- 2 tomatoes , skin and seed removed, finely chopped
- handful coriander leaves , finely chopped
- balsamic syrup (optional, available from delis)
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- 3 as starter or 5 as main langoustines , blanched for 30 seconds in boiling water if live or use cooked, heads removed
- 100g caster sugar
- 150ml white vinegar (Thai golden vinegar from Asian supermarkets works well, too)
- small preserved lemon , rind finely chopped
- pinch ground coriander
- 2 tomatoes , skin and seed removed, finely chopped
- handful coriander leaves , finely chopped
- balsamic syrup (optional, available from delis)
169 kcalories, protein 13.9g, carbohydrate 28.6g, fat 7.6 g, saturated fat 2.7g, fibre 2.8g, salt 1.48 g
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12 June 2011
Gina Hearn commented on this recipe
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