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Foodie

Potato, Fennel & Herb Salad With Grilled Langoustine

Given the trend for locally sourced products, langoustine is becoming increasingly prized by British foodies, as it’s mainly native to cooler waters – specifically, the North Atlantic. Currently at its seasonal best - this recipe makes the perfect dish to impress family and friends…   

Potato, Fennel & Herb Salad With Grilled Langoustine

Ingredients

Serves 4

1kg langoustine (350g trail meat)
150g fine beans
600g Jersey Royal potatoes or new potatoes
30ml white-wine vinegar
2tbsp granulated or caster sugar
1 small white onion, thinly sliced
1 small fennel bulb, very thinly sliced (reserve fennel tops for garnish)
2 tsp lemon juice
1 tbsp fresh horseradish
4 tbsp crème fraîche
1 tbsp dill
1 tbsp chives
1 tbsp mint
1 tbsp light olive oil
Zest of ½ lemon and lemon wedges to garnish

Method

1. Remove the heads and shells from the langoustine and reserve the tail meat (the shells can be used in the bisque recipe)

2. Heat a large pan of salted water. Boil the beans for a few minutes then take them out, refresh them in cold water and set aside.

3. Add the potatoes to the salted water and boil for 10 – 15 minutes until a skewer goes through them. Drain, cool in cold water, drain again, pat dry and set aside.

4. While cooking the potatoes, mix the vinegar and sugar in a bowl and add the sliced onion, leave it to pickle for 10 – 15 minutes. In a separate bowl, mix the fennel and lemon juice. Preheat the grill to high.

5. Mix the horseradish, crème fraiche, dill, chives, mint and a teaspoon of the pickling liquid from the onions to form a dressing. Taste and adjust the seasoning.

6. Toss the langoustine tails in olive oil and season. Grill them for five minutes, turning a few times, and slice them in half.

7. Drain the onion and mix with the beans, potatoes, fennel and dressing. Arrange the salad on plates and top with the langoustine. Garnish with lemon zest, fennel tops and a wedge of lemon.

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