Poached Langoustines, Blood Orange recipe by Adam Handling

Shelley Sofier

Les Vergers Boiron

Premium Supplier 12th November 2018

Poached Langoustines, Blood Orange recipe by Adam Handling

Poached Langoustines and Blood Orange recipe by Adam Handling using Les vergers Boiron Blood Orange puree

Request your sample here: brandambassadoruk@boironfreres.com


  • 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


• 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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