12 x langoustines
150g smoked salmon
1 x leek
2 x tomatoes
1 x small bunch parsley
2 x lemon
1 pt double cream
4 x shallots
½ tbs white wine
Take the tails from the langoustines, blanch them for about 30 seconds in boiling salted water then take out and let cool. Once cool, take the tail out of the shells and keep in fridge until needed.
Peel and slice shallots and fry lightly until no colour, then add the white wine. Reduce, then add cream and bring to the boil. Boil only for a few minutes, then pass through a fine sieve. Season and put to the side.
Cut the smoked salmon into even long strips. Peel outside skin from the leek then cut the leek into thin strips. Cut across the way.
Blanch in boiling salted water and then refresh in iced salted water. Drain as soon as it is cold.
Blanch tomatoes for about 10 seconds in boiling salted water. Refresh in iced salted water.
Peel the skin and cut into 4. Deseed and dice evenly.
Pick, wash and dry the parsley then chop coarsely.
Squeeze the lemon for juice.
Put sauce in a pot, bring to the boil and drop in both langoustines and salmon. Reheat slowly. Add leek and tomato last minute then serve in a bowl all mixed up neatly
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