Langoustines with watercress and pastis hollandaise
- April 2016
- Serves 4 as a starter or 6 as a nibble
- Hands-on time 30 min
The aniseed flavour of pastis added to this creamy, rich hollandaise works wonders with cooked langoustines. Serve as a starter and let everyone dig in.
- Gluten-free recipes
- 34.7g (20.3g saturated)
- 1.2g (1.2g sugars)
If you’re buying fresh langoustines rather than ready cooked, steam them first for 5-8 minutes until the flesh is completely white, not translucent.
If you cook fish or shellfish regularly, it’s good to keep a bottle of pastis in the cupboard. Its aniseed flavour works wonders stirred into buttery or tomato-based sauces.
Freeze the egg whites to use in meringues. Lightly beat with a pinch of sugar and freeze for up to 3 months in a food bag labelled with the quantity and date. Defrost to use.
Hollandaise is best made to order, so try not to let it sit for more than 30 minutes. If you are letting it sit, leave it on the pan of hot water, off the heat, with a piece of cling film directly touching the surface. Stir occasionally.
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