dinner · everyday
Seared langoustines with citrus and parsnip
Seared langoustine tails with a smooth parsnip mash and a quick orange butter sauce. Sweet, buttery and citrusy.
- Time
- 35min
- Steps
- 3
Ingredients
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Allergens
Contains milk and crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Peel and dice the parsnips, simmer until tender and mash with half of the butter.
-
2
Cook the langoustine tails in the oil in a hot skillet until opaque all the way through.
-
3
In the same pan, reduce the orange juice, whisk in the rest of the butter, and serve over the tails and mash.
