Scottish Langoustine Turnip, plum and herbs

The Recipes / Seafood 

The Torridon, Wester Ross

4 large langoustines 150g plums
30g white wine vinegar 30g sugar
2 large turnips
Fresh herbs e.g mint & dill

Serves 4

Langoustines and turnips are fine examples of the diverse quality of Scotland’s natural larder. Both are best served simply, allowing the natural flavours to come forward. If langoustines are hard to come by, substitute for some good smoked salmon. Turnips at their best are amazing raw. We simply slice as thin as possible with the skin on and lay on the plates. Plums grow in our garden, and we semi-dry them for storage through the winter.

Peel and remove the little black tract from the langoustines (or ask your fish monger to do this) so you are left with the tail meat. Store in the fridge until you intend to cook them.

Cut the plums in half, remove the stone, and cut each half into 6. Cook in the vinegar and sugar on a medium heat, stirring occasionally, until most of the liquid has gone. Blend, pass through a fine sieve and keep at room temperature.

Remove the langoustines from the fridge half an hour before you intend to cook them, rub a little rapeseed oil on the back of each tail and in a very hot, dry pan place  them oiled side down and season. Cook for around 45 seconds, they should still be translucent in the middle.

Place the Langoustine on thinly sliced turnip with some plum purée. For the herbs we use mint and sweet cicely from the kitchen garden for a light freshness: dill and mint can also be used.