Langoustines with orange-saffron butter

Method

1. For the hummus: put the chopped artichokes in a saucepan half-filled with water and bring to the boil. Cook for about 15-20 minutes until tender, then drain, peel and process in a food processor until smooth. Leave to cool and season with salt and pepper.

2. Transfer to a mixing bowl and add the tahini, garlic, cumin, lemon and olive oil. Mix well and adjust the seasoning.

3. For the orange-saffron butter: put the saffron and vermouth in a small bowl and leave to stand for a few minutes. Add the orange zest, orange juice and lemon zest, and mix well. Combine with the softened butter and stir in the garlic, parsley, sumac and cumin. Season with salt and black pepper.

4. Lay out a piece of cling film and shape the butter into a long sausage. Roll the cling film around the butter and seal well. Chill until firm.

5. Heat one tablespoon of olive oil in a heavy sauté pan set over a medium-high heat. Tip in the langoustines and fry for about a minute, stirring all the time.

6. Add about 75g of the chilled orange-saffron butter to the pan, turn off the heat and leave to melt.

7. Transfer the langoustines to a warm serving plate and drizzle over the orange and saffron butter from the pan. Serve with the hummus and green salad on the side. Top with thin slices of remaining orange-saffron butter before bringing the langoustines to the table.

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Ingredients

For the Jerusalem artichoke humus

250g Jerusalem artichokes, chopped
100g tahini paste
4 garlic cloves, crushed
3 tbsp Cumin seeds, finely ground
1 lemon, juice only
4-6 tbsp extra virgin olive oil

For the langoustines

16 large langoustines, shelled
1 tbsp extra virgin olive oil
green salad, to serve

For the orange-saffron butter

pinch saffron strands
50ml dry vermouth
1/2 orange, zest and juice
1/2 lemon, zest only
100g Butter, softened
4 garlic cloves, crushed
1 tbsp finely chopped Parsley
1/2 tsp sumac
1 tsp Cumin seeds, ground finely

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