Poached Langoustines, Blood Orange recipe by Adam Handling

Les Vergers Boiron

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: [email protected]


  • 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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.