Langoustines are usually sold frozen, ready-prepared with the shell removed, but they’re also available live. They are naturally pinky-orange in colour and turn a paler pink on cooking.

3. Add the langoustine stock last, adjusting to achieve a light but structured consistency. 4. Fold in the chopped raw langoustine tail. 5. Spread the mousse between acetate sheets to a thickness ...

Langoustines are usually sold frozen, ready-prepared with the shell removed, but they’re also available live. They are naturally pinky-orange in colour and turn a paler pink on cooking.

Repeat to make four pancakes. Set aside. For the roasted langoustine tail Blanch the langoustine tail in boiling water for 15 seconds, then transfer to an ice bath to halt cooking. Once cooled ...

For the langoustine mousse 150g raw hake 150g raw langoustine 12g salt 12g sugar 1 egg 70g double cream 10ml Noilly Prat/white vermouth In a blender, combine the hake, langoustine, salt ...

It’s for the diehard pancake fans, not least those who want an all singing, all dancing Shrove Tuesday. For the langoustine mousse 150g raw hake 150g raw langoustine 12g salt 12g sugar 1 egg 70g ...