- 10 Scottish langoustines, heads removed, shelled, and tails left on
- 1 tsp hazelnuts, toasted
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- few parsley leaves, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 10 wooden skewers
Thread the langoustines carefully onto the skewers and chill for up to a day. For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.
When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the oil. Griddle each skewer for 1-2 mins, turning, until pink and just cooked. Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.