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Langoustines Flamed in Whisky Sauce with Dill and Lemon Potato Cakes and Salad with Citrus Dressing

Grilled and whisky-flamed langoustines served with pan-fried dill potato cakes and a fresh citrus-dressed micro salad.

DinnerSeafoodLuxuryWhiskyLangoustinesPotato Cakes
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
30.1g
per serving
120.2 g total
Fat
62.1g
per serving
248.5 g total
Protein
56.2g
per serving
224.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
5
g
Soft Brown Sugar
to taste
CondimentsSauces
30
ml
White Wine Vinegar
Dairy
50
g
Unsalted Butter
softened
25
g
Unsalted Butter
30
ml
Crème Fraîche
1
piece
Egg
free-range, beaten
1
knob
Butter
for frying
Fruits
0.5
piece
Lemon
zest only
5
ml
Lemon Juice
fresh
1
piece
Orange
juice only
30
ml
Lemon Juice
Liquids
10
ml
Malt Whisky
NutsSeeds
2
clove
Garlic
crushed
1
1
Salt Flakes
to taste
1
1
Black Pepper
freshly ground, to taste
15
ml
Parsley
chopped fresh
15
ml
Dill
finely chopped
1
clove
Garlic
crushed
1
pinch
English Mustard Powder
OilsFats
15
ml
Olive Oil
45
ml
Olive Oil
for frying
60
ml
Rapeseed Oil
plus extra for serving
Seafood
8
piece
Langoustines
whole, shells on, split in half down the middle
1
kg
Langoustines
heads and shells removed, de-veined
Vegetables
500
g
Waxy Potatoes
boiled in skins for five minutes
4
punnet
Micro Salad Leaves

Method

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