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Grilled Langoustine With Fennel And Chilli Sauce ( Mazzancolle Ai Ferri)
Ingredients
- 56 med langoustines (or possibly tiger prawns) per person lemon quarters the green herb tops of 4 fennel bulbs or possibly a handful of fresh fennel herb
- 1 x fennel bulb
- 3 x fresh red chillies seeded and finely minced
- 1 x juice of 1 lemon
- 5 x ablespoons extra virgin extra virgin olive oil sea salt and freshly grnd black pepper
Directions
- Preheat a grill to very warm.
- Finely chop the green fennel tops and the fennel bulb and combine with the minced chilli in a bowl.
- Add in the lemon juice and leave for 510 min.
- Add in the extra virgin olive oil and season with salt and pepper.
- Grill the langoustines or possibly prawns for 23 min on either side.
- Serve with lemon quarters and the sauce.
- A basil mayonnaise (qv) is a good alternative.
- Serves 6
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