Langoustines with Borlotti Beans and Sardinian Bottarga
A salad of creel-caught Langoustines from the west coast of Scotland that have been hot poached and peeled, borlotti beans cooked in garlic, chilli, sage and olive oil and finished with D.O.P basil and Sardinian bottarga.
- Serves 2; Langoustines approx. 500g, Borlotti Beans approx 500g, Bottarga approx 60g
- Allergens: Crustaceans, Celery, Fish
AT HOME PREPARATION
DRAIN BORLOTTI BEANS INTO A BOWL AND DRESS LIGHTLY WITH RED WINE VINEGAR. LET SIT FOR 5 MINUTES. MIX IN LANGOUSTINES, THEN SEASON WITH SALT AND PEPPER. DIVIDE CONTENTS OF THE BOWL BETWEEN TWO PLATES AND SPRINKLE OVER GRATED BOTTARGA AND TORN BASIL LEAVES. FINISH WITH EXTRA VIRGIN OLIVE OIL.
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