Make up the garlic dip first by combining all four ingredients and letting them infuse in the fridge for a few hours. Next make up the dressing for the cucumber salad by putting all ingredients save the cucumber in a jar with a lid. Shake to combine, and pour over the cucumber. The salad should sit covered in the fridge for anything from 20 minutes to 3 hours, to allow the dressing to penetrate the cucumber, drawing out its juices and lightening the dressing.
A few minutes before you want to serve this, heat a little olive oil in a frying pan over a medium heat. Peel the langoustine tails, and skewer them with a cocktail stick through their length if you don’t want them to curl up during cooking. Sauté for 1½ minute each side. Swirl a knob of salted butter around the pan till it foams. Serve with the fresh cucumber salad and a dollop of garlic yoghurt.
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