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Grilled Scottish langoustine with fresh herbs
- Prep time:
- 5 mins
- Cook time:
- 5 mins
- Serves:
Arthur Potts Dawson demonstrates an impressive dinner party dish with these delectable grilled Scottish Langoustines served on a bed of dill.
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Ingredients
- 8 langoustines
- Olive oil, for drizzling
- Membrillo (quince cheese)
- 2 tsp Balsamic vinegar
- 1 large bunch ofsprig Dill, roughly chopped
- a handful of finely chopped Chives
- 2 lemon wedges
Method
1. Cut the langoustines in half lengthways and put flesh-side down on a hot griddle. Drizzle with olive oil and season with salt and pepper.2. Mash the membrillo in a bowl. Add the balsamic vinegar and mix together to make a paste. Add a little olive oil to get drizzling consistency.
3. Turn the langoustine over and cook through.
4. Make a bed of dill on a plate for the langoustines. Drizzle over the membrillo mixture, sprinkle with chives and serve with a wedge of lemon.
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