Tom Kitchin: Roasted langoustine with spring onion and garlic butter
Dive into the exquisite flavors of the sea with Tom Kitchin's Roasted Langoustine with Spring Onion and Garlic Butter, a dish that brings the freshness of the ocean right to your table. This recipe, originating from the renowned chef Tom Kitchin, is a testament to the simplicity and elegance of Scottish seafood cooking.
A Glimpse into the Recipe
The dish features succulent langoustines, halved and roasted to perfection, enhanced with a rich, aromatic butter infused with spring onions, garlic, and parsley. The combination of these ingredients creates a harmonious blend that accentuates the natural sweetness of the langoustines.
Cultural and Historical Context
Langoustines, often hailed as the jewels of the Scottish sea, play a significant role in Scotland's culinary heritage. Tom Kitchin, celebrated for his philosophy of 'From Nature to Plate', showcases his commitment to using local, seasonal produce through this dish. It reflects not only the richness of Scotland's seafood but also the traditional cooking methods that highlight the ingredients' natural flavors.
Ingredients List
- Langoustines: 12 frozen, thawed and halved, with brains and intestines removed
- Olive Oil: A splash for roasting
- Spring Onions: 4, trimmed and thinly sliced
- Garlic: 3 cloves, finely chopped
- Flat-Leaf Parsley: 2 tablespoons, finely chopped
- Butter: 150g, diced
- Sea Salt: For seasoning
- Charred Lemon Halves: Optional, for serving
Preparation Instructions
- Begin by preheating your oven and preparing your roasting trays.
- Arrange the langoustines in a single layer, drizzle with olive oil, and season.
- Roast until the flesh turns white, indicating they are perfectly cooked.
- While the langoustines are roasting, prepare the flavorful butter by combining spring onions, garlic, parsley, and butter.
- Once the langoustines are done, pour the aromatic butter mixture over them and serve immediately, ideally with charred lemon halves for an added zesty kick.
Storage and Reheating
For best results, consume the roasted langoustines immediately. However, if you need to store them, ensure they are kept in an airtight container in the refrigerator. Reheat gently in the oven to preserve their texture and flavor.
Nutritional Information
This dish is rich in protein and offers a good source of omega-3 fatty acids, essential for heart health. The butter adds a dose of fat, so consumption in moderation is advisable.
FAQ about the Roasted Langoustine with Spring Onion and Garlic Butter
- Can I use fresh langoustines instead of frozen?
- How do I know when the langoustines are perfectly cooked?
- Can I substitute parsley with another herb?
Original Recipe by Tom Kitchin
This delightful recipe is taken from Tom Kitchin's book "Tom Kitchin's Fish & Shellfish", showcasing his expertise and passion for seafood. It's a reflection of his commitment to the freshest, locally-sourced ingredients, bringing a piece of Scotland's culinary excellence to your home.
Savor the flavors of the sea with this elegantly simple yet profoundly delicious dish, perfect for a special occasion or a gourmet home-cooked meal.