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.
- 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
- In a warm pan add a little rapeseed oil and add your prawns
- After 2 min add your mushrooms and sauté for a further 2 min
- 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
- 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)
- Add flurry of chive and chervil
- 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:
- Lightly wilt your spinach and squeeze moister out using tea towel
- Blitz with your softened butter, cheese, lemon and seasoning
- Leave to chill
Ingredients
- 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