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Crisp langoustines in a vodka tonic batter, deep-fried until golden and served with a creamy homemade lemon mayonnaise.
Succulent langoustines baked in foil and served over linguine tossed in a rich, creamy seafood and white wine sauce.
Pan-fried sea trout served with a rich langoustine bisque, licorice-infused carrots, and sautéed Little Gem lettuce.
Elegant Dover sole and langoustines poached in white wine, served with steamed asparagus and a buttery wine reduction sauce.