Nigel Slater’s langoustines with potato salad
The Guardian -

This seafood salad is an indulgent but incredibly simple supper

Scrub 350g of small potatoes then cook them, in their skins, in deep, lightly salted boiling water for about 15 minutes until tender. While they are cooking, cut 6-8 langoustines in half lengthways. Place them, cut side up, on a grill pan. Brush with olive oil and dust lightly with smoked paprika. Heat an overhead grill. Continue reading

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