Imagine a dish that transports you straight to the coastal regions of France, where seafood meets culinary elegance. These succulent langoustines bathed in a velvety herbed cream sauce are not just a meal - they're a gastronomic journey that promises to elevate your home cooking from ordinary to extraordinary. Prepare to impress your dinner guests and tantalize your taste buds with this simple yet sophisticated French delicacy that looks and tastes like it came straight from a Michelin-starred restaurant!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 300g langoustines
- 200ml double cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the langoustines under cold water and pat them dry with paper towels. Set them aside.
- In a small bowl, combine the chopped fresh dill, chopped chives, and minced garlic. Mix well and set aside to allow the flavors to meld.
- In a medium saucepan, pour in the 200ml of double cream and place it over medium heat. Stir occasionally to prevent it from scorching on the bottom.
- Once the cream begins to heat up and small bubbles form around the edges, add the herb mixture (dill, chives, and garlic) to the cream. Stir well to incorporate the herbs into the cream.
- Season the herbed cream with salt and pepper to taste. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally. This will help the flavors to develop.
- While the cream is simmering, heat a large skillet over medium-high heat. Add a splash of olive oil or a small knob of butter to the skillet.
- Once the oil or butter is hot, add the langoustines to the skillet. Sauté them for about 2-3 minutes on each side, or until they turn pink and are cooked through. Be careful not to overcook them, as they can become tough.
- Once the langoustines are cooked, remove them from the skillet and set them aside on a plate.
- Return to the herbed cream sauce, which should have thickened slightly. If you desire a thicker sauce, you can let it simmer for a couple more minutes.
- To serve, place the sautéed langoustines on plates and generously drizzle the herbed cream over them. Garnish with additional fresh herbs if desired.
- Enjoy your Langoustines with Herbed Cream alongside a fresh salad or crusty bread for a complete meal.
Tips
- Always buy the freshest langoustines possible - look for a bright, translucent shell and a clean, sea-like aroma.
- Be extremely careful not to overcook the langoustines. They should turn pink and take only 2-3 minutes per side - any longer and they'll become tough and rubbery.
- For the creamiest sauce, use high-quality double cream and fresh herbs. The difference in flavor is remarkable.
- If you can't find langoustines, large prawns make an excellent substitute.
- Serve immediately after cooking to enjoy the optimal texture and temperature of both the seafood and the cream sauce.
- A splash of white wine in the cream sauce can add an extra layer of complexity to the flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 25g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 220mg
