Roasted Langoustines with Lemon & Cinnamon Infused Yorkshire Rapeseed Oil

INGREDIENTS

This recipe was created by Yorkshire Michelin starred chef James Mackenzie of the Pipe & Glass Inn, as part of our Chefs' Collection, and uses North Sea caught langoustines, which are known for their sweet, delicate flavour.

James uses our cold pressed Yorkshire Rapeseed Oil and infuses it with cinnamon. Chevril is a delicate herb with notes of aniseed that goes really well with fish.

Serves 4

INGREDIENTS

24 fresh, live langoustines

1 celery stick

1 onion

2 carrots

250ml Yorkshire Rapeseed Oil

Bay leaf

4 lemons

2 cinnamon quills, or 4 good size pieces of cinnamon bark

Fresh chervil

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Details

METHOD

For the langoustines, chop the celery, onion and carrots into even, roughly chopped pieces. Place them into a large saucepan filled three-quarters full with water and add the bay leaf.

Bring to the boil, then place the langoustines into the boiling water and cook for 4 minutes. Remove and refresh in ice water.

Melt the Rapeseed Oil with the cinnamon and leave to infuse for 1 hour over a very low heat.

Pre-heat the oven to 180C / 160C / 350F / Gas Mark 4.

Cut the lemon into even-sized wedges. Place the drained langoustines on a large baking tray and spoon over the cinnamon oil, then place the lemon evenly on top of the langoustines.

Cook in the oven for 8 minutes.

To serve, place the langoustines and cinnamon oil into a bowl, add chopped chervil with the cooked lemon wedges just before you serve.

Finish with sprigs of fresh chervil.