Poached langoustines with green goddess dressing

Poached langoustines with green goddess dressing

By
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How I cook
Serves
6
Photographer
Jason Lowe

I like to eat shellfish on a picnic. The shells are perfect vehicles of transportation, their flesh is sweet and delicate, and they can be eaten in just two bites. If langoustines are not available, you can use prawns instead here, reducing the cooking time by a minute or two. Green goddess dressing is an American invention that intrigued me for a long time because of its exotic name. I came across it for the first time not long ago and after a few adjustments have made it ever since.

Ingredients

Quantity Ingredient
24 langoustines (allow 4 per person)
sea salt
a little chopped parsley (optional)

Green goddess dressing

Quantity Ingredient
200ml Mayonnaise
1 teaspoon capers, well rinsed and finely chopped
4 good-quality tinned anchovies or from a jar (ortiz, for example), finely chopped
small bunch chives, finely chopped
1 garlic clove, peeled and finely chopped
few drops tabasco
50ml crème fraîche
squeeze lemon juice

Method

  1. To make the dressing, put the mayonnaise into a bowl and stir in the capers, anchovies, chives, garlic and tabasco until evenly combined. Stir in the crème fraîche and lemon juice, then taste and add a little salt if necessary.
  2. Place a large pan of well-salted water on to boil – it should be almost as salty as the sea. Once it is boiling vigorously, plunge in the langoustines and poach for 4 minutes. Scoop the shellfish out of the water and leave to cool to room temperature.
  3. Once cool, seal in a plastic container and keep in the fridge until you are ready to eat, or pack your picnic. Scatter over a little chopped parsley before serving if you wish.

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