🧂 Ingredients
- 1 kg Icelandic langoustine tails(peeled, deveined, shells reserved for stock)
- 50 g Butter
- 4 cloves Garlic(minced)
- 2 medium Shallots(finely chopped)
- 150 ml White wine
- 300 ml Fish stock(preferably made from langoustine shells)
- 200 ml Heavy cream
- 2 tbsp Fresh dill(chopped)
- 1 tbsp Lemon juice
- to taste Salt
- to taste Black pepper(freshly ground)
👨🍳 Instructions
- 1
If making stock, simmer langoustine shells with water, a bay leaf, and peppercorns for 30 minutes. Strain and set aside.
💡 Tip: Using the langoustine shells for stock intensifies the flavor. - 2
Melt butter in a large skillet over medium heat. Add minced garlic and chopped shallots and sauté until softened, about 3-4 minutes.
💡 Tip: Be careful not to burn the garlic. - 3
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- 4
Add the fish stock (or langoustine stock) and heavy cream. Bring to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened.
- 5
Gently add the langoustine tails to the sauce. Cook for 3-5 minutes, or until they turn pink and are just cooked through. Do not overcook.
💡 Tip: Overcooked langoustine will be tough. - 6
Stir in the fresh dill and lemon juice. Season with salt and freshly ground black pepper to taste.
💡 Tip: Add dill at the end to preserve its fresh flavor. - 7
Serve immediately, spooning the rich garlic sauce over the langoustine tails.
💡 Pro Tips
- ✓Use fresh, high-quality Icelandic langoustines for the best flavor.
- ✓A splash of Pernod or anise liqueur can add an extra layer of complexity to the sauce.
- ✓Serve with crusty bread to soak up the delicious sauce.
🔄 Variations
- Add a pinch of saffron to the sauce for a beautiful color and subtle flavor.
- Incorporate a tablespoon of tomato paste for a richer, more robust sauce.
- Serve over a bed of linguine or rice.