Delicate, sweet and succulent, Scottish langoustines should be a national delicacy. Sadly, a large proportion of the langoustines fished in the United Kingdom’s waters are exported to France and Spain, and what doesn’t get shipped overseas is generally coated in bread crumbs, frozen, and sold as scampi. Hopefully our ever increasing awareness of nationally sourced produce and fresh food will soon make that a thing of the past.
To allow their natural qualities to shine, fresh langoustines are best treated simply. In my summer salad I have combined them with raw and cooked vegetables, sourdough croutons and buttermilk to create a vibrant and balanced dish. The raw vegetables add freshness and texture, the buttermilk dressing, although light and clean, adds a vital sharpness, and the sourdough croutons add a much-needed crunch. If you can find them do pop in a few nasturtium leaves; their peppery heat is fantastic.
To make the croutons, bake bite-sized pieces of sourdough bread, drizzled with olive oil, at 100°C until they’re crunchy (which should be about 40 minutes). Leave them to cool and then store in an air-tight container.