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Langoustines with Gremolata

I'm a very lucky chef, firstly because I love my seafood, and secondly I get to use the freshest of the fresh, I have a very good seafood supplier who supplies me with my fresh fish and seafood, and I always look forward to the phone call to tell me what's at it's best,

This may be anything! But the one thing I always look forward to getting the call about is the mighty fine langoustine, I think it's absolutely stunning, I try as much as possible to have them on my menus, and this is the way I really enjoy to serve them, Whole in their shells with a fantastic gremolata

Gremolata in itself is really quite nothing, originally it was used as an accompaniment to Milanaise Braised Veal Shank Osso Buco alla Milanaise, But the Chopped Parsley, Lemon Zest and Chopped Garlic work wonders with all manner of seafood, langoustines being in my opinion the best


  1. 12 whole washed langoustines

  2. Splash of rapeseed oil

  3. Small knob of butter

  4. 4 cloves of garlic

  5. 2 lemons zested and juice of one

  6. A good bunch of flat leaf parsley

  7. A good bunch of rocket leaves ( these are optional )


  1. To make the Gremolata, place the garlic, lemon zest, parsley, including the stalks, and the rocket if using, into a food processor

  2. Blitz for about 20 seconds, you're not looking for a purée, just nicely mixed

  3. Now add the lemon juice and season

  4. You can now add a good splash of rapeseed oil to make a juicy paste

  5. For the langoustines, heat a frying pan and add a splash of oil, carefully place the langoustines in, arranging them evenly on the bottom

  6. Cover with a lid and steam for about 5 minutes, no more or the langoustines will over cook

  7. Now add the knob of butter and a squeeze of lemon

  8. Arrange onto a warm plate and spoon the Gremolata over allowing the juice to envelop the langoustines

  9. Serve immediately

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