Langoustines always features on our menu at Ondine in the late Spring & summer months. This is a simplistic yet sophisticated way to prepare & cook Langoustine where our soul reliance is down to their quality. We are very lucky to have true food heroes in Scotland providing our Shellfish & two to mention are Welch Fishmongers in Newhaven Harbour in Edinburgh & Ochil Foods in Perthshire. Two true champions of high Quality & responsible sourcing.
Serves four happy people
24 medium langoustines
1 bunch of washed spring onions
1/4 bunch of washed rosemary
100ml olive oil
Pre heat your oven grill to 250C.Split the Langoustines lengthways, removing the dirt sack & vein & lay out on an oven tray.Slice the Spring onions finely on the angle.Remove the sprigs of thyme & finely chop.Grate the Lemons and cut the lemons in half.Sprinkle over the rosemary, olive oil and season with Salt & cracked white pepper.Grill for a few minutes then add a little squeeze of lemon juice & zest.
Find out more about Chef Brett and Ondinehere…