Ingredients

Ingredients For the langoustine oil

• 350g/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

For the salsa

• 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

For the langoustines

• 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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