Grilled Langoustines with Fennel Butter and Orange Gremolata

Grilled Langoustines with Fennel Butter and Orange Gremolata
Fishboxer Fish is the Dish from


  •  6 langoustines
  •  50g unsalted butter
  •  2 small heads fennel
  •  2 star anise
  •  1 clove garlic
  •  10ml Pernod
  •  1 sprig rosemary
  •  1 orange
  •  1 bunch flat leaf parsley
  •  ½lemon
  •  100g watercress
  •  25ml rapeseed oil
  •  Salt and pepper (to taste)








  1.  Cook the langoustines in boiling, well-salted water for 1 minute.
  2.  Place on a tray to cool.
  3.  Cut in half lengthwise and remove the black intestine.
  4.  Crack the claws to expose the meat.
  5.  Finely dice one head of fennel and the garlic. Add the fennel and half the garlic to a pan with 10ml rapeseed oil, star anise, Pernod and rosemary, salt and pepper and slowly cook.
  6.  Allow to cool and beat the mixture into the butter.
  7.  Spread fennel butter over the langoustines and grill for a couple of minutes.
  8.  Finely grate the orange zest and finely chop the parsley, then combine and sprinkle over the grilled langoustines.
  9.  Finely slice the other head of fennel, segment the orange and add the remaining rapeseed oil, lemon juice, salt and pepper.
  10.  Dress the watercress salad with this and serve in the middle of the langoustines.