Langoustine Open Sandwich
Fresh herbs and edible flowers are used in this recipe by Stephanie Moon for a lovely summer open sandwich.
How to make the Open Sandwich
4 finger tea rolls split in half and buttered with fennel pollen butter (mix 1 tablespoon of butter with ½ teaspoon of fennel pollen and spread over the bread gently taking care not to tear the bread)
Cook the langoustines and remove the shells – you will need 4 langoustines per sandwich and cook them in a court bouillon made with fresh fennel stalks and bronze fennel and green fennel stems ¼ bottle of white wine and 2 litres of water and a teaspoon of Maldon sea salt
Bring this up to the boil with juice of 1 lemon
Plunge the live langoustines into the court bouillon and cook
Once cooked remove from the water and plunge into ice water for a few seconds to stop the cooking process
Then remove the outer shells and remove the line from the Langoustines back and place the fresh langoustine onto the bread.
Place the edible flowers, variety of salad leaves and lovely soft herbs around the dish to make it look and taste as though summer is here!