• Recipe

    Matthias Schmitt

    Langoustine Tails with Fresh Cucumber Salad

     
    • Serves 2-4
  • Ingredients
     
    • For the Creamy Garlic Dip:
    • 3-4 tbsp Greek Yoghurt
    • ½ Garlic Clove, crushed
    • Pinch of Salt and of White Pepper
    • For the Cucumber Salad:
    • Pinch Salt
    • 1 tsp Sugar
    • 2 tsp Dijon Mustard
    • 2-3 tbsp White Wine Vinegar or White Balsamic
    • 2 tsp chopped fresh Dill
    • ½ Cucumber, deseeded & cut into ½" chunks
    • For the Langoustine Tails:
    • 16 Langoustine Tails
    • Large knob Salted Butter
  • Method
     
    1. Make up the garlic dip first by combining all four ingredients and letting them infuse in the fridge for a few hours.
    2. Next make up the dressing for the cucumber salad by putting all ingredients except the cucumber in a jar with a lid.
    3. Shake to combine, and pour over the cucumber.
    4. 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.
    5. 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.
    6. Sauté for 1½ minute each side. Swirl a knob of salted butter around the pan till it foams.
    7. Serve with the fresh cucumber salad and a dollop of garlic yoghurt.
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