Langoustine Tails with Pernod

https://www.donaldrussell.com/langoustine-tails-with-pernod.html?___store=default 29211 Langoustine Tails with Pernod https://www.donaldrussell.com/media/catalog/product/r/f/rf934t-1.jpg 0.00 GBP InStock /Recipes & guides/Recipes/Seafood Recipes recipe - £0.00 per kg GBP 5kg No 1 No /r/f/rf934.jpg Matthias Schmitt 2-4 | 16 Langoustine Tails|1 tbsp olive oil|Dash of Pernod|Glug of white wine|Knob of salted butter|Fresh chopped tarragon and chives To garnish, peel your langoustines tails if you wish, or leave them in their shells. |Put a frying pan on the hob over a medium heat. |Pour in the oil and sauté the Langoustine Tails for 1&frac12 minutes on one side. Flip them over and cook for 1 minute before adding a small dash of Pernod and a glug of white wine. After 30 seconds some of the alcohol will have evaporated off; add a knob of salted butter, swirling it round the pan to let it foam. |Sprinkle over fresh chopped tarragon and chives, pile on warm plates and serve with crusty bread. Buy Langoustine No No https://www.donaldrussell.com/media/catalog/product/r/f/rf934t_2.jpg https://www.donaldrussell.com/media/catalog/product/r/f/rf934.jpg