Langoustines with herbed cream
A Scandinavian tradition that's simple and delicious (if a bit messy!)
Servings: 4 +
- 24 langoustines (or more/less as required, simply adjust the amount of herbed cream or use for something else)
- 4 tbsp creme fraiche
- 1 tbsp chives , finely chopped
- 1 tsp tarragon leaves , finely chopped
- 1 tsp lemon juice
If using fresh langoustines - bring a large pot of water to the boil, add a little salt, and add the langoustines. Cover and cook for around 8-10 minutes. Cook in batches if your pot is a bit smaller so there's enough room for them to fit. Once they are cooked, remove from the water and allow to cool slightly.
While the langoustines are cooling, finely chop the herbs and mixed with the creme fraiche and lemon juice. Use the herbed cream as a dip for the cooked, shelled langoustines.
Calories: 29kcal | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 15mg | Potassium: 31mg | Vitamin A: 105IU | Vitamin C: 0.9mg | Calcium: 16mg | Iron: 0.1mg