Grilled langoustines

Takes 60 minutes | Serves 4 | Rating: 5 / 5

Ingredients

4 item langoustine tails
0.5 item lemon
10 g tarragon
50 g butter
150 g neutral oil
50 g spinach
50 g dill
200 ml Tine crème fraîche
35 g horseradish
100 ml Tine whole milk
some to taste salt
some to taste lemon

Steps

Grilled Langoustines

• Set a frying pan over medium heat. Add the langoustines, shell-side down, and fry until golden.
• Add tarragon, lemon, and butter to the pan. Move the pan to the side, turn the langoustines over, and baste with butter.
• Remove the langoustines from the pan and place on a plate.

Dill Oil

• Blend spinach, dill, and neutral oil.
• Pour the mixture into a saucepan and bring to a boil to separate the liquid from the residues.
• Strain the oil through a fine sieve to obtain a clear green oil. Let it cool.

Horseradish Cream

• Grate the horseradish finely and mix with crème fraîche. Let it sit in the refrigerator for at least 30 minutes.
• Strain through a sieve to remove horseradish residues. Season with salt and lemon.
• Whip into a stiff cream before serving.

Horseradish Sauce

• Grate the horseradish finely and mix with crème fraîche and milk. Let it sit in the refrigerator for at least 30 minutes.
• Strain through a sieve to remove horseradish residues. Season with salt and lemon before serving.