Ingredients

• 8 whole langoustines
• shells on
• split in half down the middle
• 2 garlic cloves
• crushed
• 75g/3oz unsalted butter
• softened
• salt flakes and freshly ground black pepper
• to taste
• 1 tbsp olive oil
• 1kg /2lb 3oz langoustines
• heads and shells removed
• de-veined
• 2tbsp crème fraîche
• 2 tsp malt whisky
• 1 tbsp chopped fresh parsley
• 500g/1lb 2oz waxy potatoes
• such as Charlotte or Maris Peer
• boiled in their skins for five minutes
• 1 free-range egg
• beaten
• salt and freshly ground black pepper
• 1 tbsp finely chopped dill
• ½ lemon
• zest only
• plus 1 tsp fresh lemon juice
• 3 tbsp olive oil
• butter
• for frying
• 1 orange
• juice only
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar
• 1 garlic clove
• crushed
• pinch English mustard powder
• 1 tsp soft brown sugar
• or more to taste
• salt and freshly ground black pepper
• 3-4 punnets of micro salad leaves
• 3-4 tbsp rapeseed oil
• plus extra for serving

Directions

• Preheat the grill to high.
• Place the split whole langoustines
• cut-side up
• onto a grill pan.
• Mix together the crushed garlic and 50g/2oz of the softened butter. Spread the mixture evenly over the langoustine flesh and season
• to taste
• with salt flakes and freshly ground black pepper. Place under the preheated grill and cook until the langoustines are just cooked (the flesh will be opaque).
• Heat the remaining 25g/1oz unsalted butter and the olive oil in a large frying pan. Add the de-shelled langoustines and cook for 4-5 minutes.
• Add the whisky to the pan
• then carefully light with a match. (NB: Keep hands and clothing well away from the flame.) Flame for a minute or so
• then let the flames die away.
• Add the crème fraîche and parsley to the pan and stir well. Taste and season with salt or freshly ground black pepper
• if needed. Keep warm until ready to serve.
• For the potato cakes
• peel and grate the parboiled potatoes. Place the grated potatoes into a large bowl.
• Add the egg
• salt and freshly ground black pepper
• to taste
• dill
• lemon zest and lemon juice and a tablespoon of the olive oil. Divide the mixture into four equal portions and form into cakes.
• Heat the remaining olive oil and a small knob of butter in a frying pan over a medium heat. Add the potato cakes to the pan and cook for 4-5 minutes
• or until the bases are golden-brown. Carefully turn over and cook on the other side until golden-brown. Keep warm until ready to serve.
• For the salad dressing
• shake together the orange juice
• lemon juice
• vinegar
• garlic
• mustard powder and sugar in a screw-top jar until well combined. Taste and season with salt and freshly ground black pepper as required.
• Place the salad leaves into a large bowl and dress the leaves first with the rapeseed oil
• then add the dressing and mix to coat the leaves (you may not need to add all of the dressing).
• To serve
• place a dill potato cake into the centre of each of four warmed serving plates. Place a spoonful of the sautéed langoustine on top and spoon over the whisky sauce. Place two grilled langoustine to the side
• pile the salad alongside and drizzle additional rapeseed oil around the plate.