Langoustines with Orange-Saffron Butter and Swede Tahini Mash

Rich, indulgent butter flavors delicate langoustines served alongside a fragrant, smooth swede and tahini mash with fresh salad.

Dinner Seafood High Protein Gourmet

Estimated Nutrition

Calories

606.6

kcal / serving

2426.4 kcal total

Carbs

11.2g

per serving

44.6 g total

Fat

49.6g

per serving

198.2 g total

Protein

28.2g

per serving

112.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Butter

Softened

Fruits

0.5

piece

Orange

Zested and juiced

0.5

piece

Lemon

Zest only

piece

Lemon

Juice only

Liquids

Dry Vermouth

NutsSeeds

pinch

Saffron Strands

cloves

Garlic

Crushed

Chives

Finely chopped

0.5

tsp

Sumac

Crushed or ground

tsp

Cumin Seeds

Finely ground

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Tahini Paste

cloves

Garlic

Crushed for mash

tbsp

Cumin Seeds

Finely ground for mash

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

For frying

Seafood

piece

Langoustines

Large, heads and shells removed, de-veined

Vegetables

300

Swede

Peeled and chopped

handful

Green Salad Leaves

To serve

Method

Soak saffron in vermouth for 3 minutes and stir in citrus zests and orange juice.

Beat the butter with garlic, chives, sumac, cumin, and seasoning until reaching a smooth consistency.

Roll the butter in cling film into a sausage shape and chill for two hours until firm.

Boil swede in salted water for 20 minutes until tender and drain well.

Blend swede until smooth and mix with tahini, garlic, cumin, lemon juice, and olive oil.

Fry langoustines in olive oil for 2 minutes until pink and cooked through.

Melt 75g of the flavored butter in the warm pan off the heat.

Serve langoustines drizzled with melted butter, topped with butter slices, alongside mash and salad.