Ingredients
Ingredients For the langoustine oil350g/12oz langoustine shells (heads and claws), roughly chopped
2 tbsp olive oil
1 celery stick, roughly chopped
40g/1½oz bulb fennel, cut into small sections
50g/2oz carrots, cut into chunks
30g/1oz leek, cut into chunks
1 tsp tomato purée
80ml/3fl oz fish stock
250g/9oz tomatoes, roughly chopped
¼ tsp coriander seeds
½ tsp fennel seeds
¼ tsp cumin seeds
2 sprigs thyme
2 large sprigs basil
½ lemon, zest only
about 500ml/17fl oz light fruity olive oil
1 large, ripe Hass avocado, peeled, stoned and chopped
1 red onion, peeled and finely chopped
1 red lombok chilli, very finely chopped
2 tsp Thai fish sauce
½ lime, zest and juice
3 tbsp chopped coriander
1 tbsp sunflower oil
12 live medium-sized langoustines
4 tbsp olive oil
salad leaves dressed with olive oil and lemon juice, to serve
salt and freshly ground black pepper
Description
Recipe Uses 350g/12oz Langoustine Shells (heads And Claws), Roughly Chopped, 2 Tbsp Olive Oil , 1 Celery Stick, Roughly Chopped, 40g/1½oz Bulb...
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