- 10 langoustines
- 2 shallots
- As required Parsley
- 2 cloves of garlic
- 250ml Les vergers Boiron Blood Orange puree (Treat it like a glass of wine, so 250 ml)
- As required Salt
Poached Langoustines, Blood Orange recipe by Adam Handling
Poached Langoustines, Blood Orange recipe by Adam Handling
Poached Langoustines and Blood Orange recipe by Adam Handling using Les vergers Boiron Blood Orange puree
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Ingredients
Method
• Tie your langoustines 2 at a time by the tail to stop them from curling
• Slice the shallots and garlic and cook in a bit of olive oil
• Add langoustines
• Add a glass of blood orange puree (we are using this instead of white wine when doing a traditional steamed mussels or langoustines dish)
• Remove from the heat after cooking for 30 seconds each side
• Finish with salt and lots of fresh parsley
• Eat straight away – messy but it’s all about simple yet delicious flavors
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