Langoustines on Toast

Niall Sabongi is one of Ireland’s leading chefs and fishmongers. His mission is to show people how easy it is to prepare and cook seafood.

  1. Slice your sourdough and butter both sides with butter and place in warm pan and toast, Once toasted leave aside in warm spot until you  assemble your dish
  2. In a warm pan add a little rapeseed oil and add your prawns
  3. After 2 min add your mushrooms and sauté for a further 2 min
  4. Add a splash of wine and once alcohol is cooked off you can add a good amount of your spinach butter and a little squeeze of lemon
  5. At this stage turn off heat and season with good sea salt and fresh pepper ( if you add your salt before this your mushrooms with be soggy)
  6. Add flurry of chive and chervil
  7. Spoon this mix on top of your toast and serve without delay. When doing at home place a large plate in the middle of the table and bring the hot pan to the table and just pour over the toast. Its add a bit of theatre but also makes life a lot easier with less cleaning and serving involved.

Directions for spinach butter:

  1. Lightly wilt your spinach and squeeze moister out using tea towel 
  2. Blitz with your softened butter, cheese, lemon and seasoning 
  3. Leave to chill

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  • 3 large langoustines  per person, peeled (and deveined ) retain shells in the freezer for further use in sauces and stocks)
  • Splash of white wine
  • 50 g wild mushrooms per person
  • Sourdough bread
  • Squeeze of lemon
  • Chive and/or chervil

For the Spinach Butter:

  • 500g baby spinach
  • 100g fresh parmesan
  • 450g butter
  • Juice of 1/2 lemon 
  • crack of white pepper