Poached Langoustines, Blood Orange

Savoury recipe
Adam Handling

Adam Handling

Adam Handling’s beautifully presented modern British dishes start with careful sourcing of top quality, seasonal ingredients, skillfully prepared to deliver real depth of flavour and harmony. Adam ...
  1. Poached Langoustines, Blood Orange


    • Ambient fruit purée : Blood orange
    • Langoustine tails - 10
    • Shallot - 2
    • Parsley
    • Garlic - 2
    • Salt

    Tie your langoustines 2 at a time by the tail to stop them from curling

    Slice the shallots and garlic and cook in a bit of olive oil

    Add langoustines

    Add a glass of blood orange puree (we are using this instead of white wine when doing a traditional steamed mussels or langoustines dish)

    Remove from the heat after cooking for 30 seconds each side

    Finish with salt and lots of fresh parsley

    Eat straight away – messy but it’s all about simple yet delicious flavours

    In this step

    Ambient fruit purées

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