Griddled langoustines with hazelnut butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 10 Scottish langoustinesheads removed, shelled, and tails left on
- 1 tsp hazelnutstoasted
- 25g butter
- few parsleyleaves, finely chopped
- 1 tsp olive oil
- 10 wooden skewers
Nutrition: per serving
- kcal222
- fat16g
- saturates7g
- carbs1g
- sugars0g
- fibre1g
- protein19g
- salt0.7glow
Method
step 1
Thread the langoustines carefully onto the skewers and chill for up to a day. For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.
step 2
When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the oil. Griddle each skewer for 1-2 mins, turning, until pink and just cooked. Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.
