I’m a very lucky chef, firstly because I love my seafood, and secondly I get to use the freshest of the fresh, I have a very good friend of mine Mr Steve Hallett who supplies me with my fresh fish, the fishing boats which land (albeit not that many these days) at Whitehaven will call him on their way in to give him first refusal on their catch, in turn he’ll call me and give me a heads up of what’s going to be landed 

This may be anything! But the one thing I always look forward to getting the call about is the mighty fine langoustine, I think it’s absolutely stunning, I try as much as possible to have them on my menus, and this is the way I really enjoy to serve them, Whole in their shells with a fantastic gremolata 

Gremolata in itself is really quite nothing, originally it was used as an accompaniment to Milanaise Braised Veal Shank Osso Buco alla Milanaise, But the Chopped Parsley, Lemon Zest and Chopped Garlic work wonders with all manner of seafood, langoustines being in my opinion the best 


12 whole washed langoustines 

Splash of rapeseed oil 

Small knob of butter 

4 cloves of garlic 

2 lemons zested and juice of one 

A good bunch of flat leaf parsley 

A good bunch of rocket leaves ( these are optional )


To make the Gremolata, place the garlic, lemon zest, parsley, including the stalks, and the rocket if using, into a food processor 

Blitz for about 20 seconds, you’re not looking for a purée, just nicely mixed 

Now add the lemon juice and season 

You can now add a good splash of rapeseed oil to make a juicy paste 

For the langoustines, heat a frying pan and add a splash of oil, carefully place the langoustines in, arranging them evenly on the bottom 

Cover with a lid and steam for about 5 minutes, no more or the langoustines will over cook 

Now add the knob of butter and a squeeze of lemon 

Arrange onto a warm plate and spoon the Gremolata over allowing the juice to envelop the langoustines 

Serve immediately 

This is a cracking way to cook prawns too, put them in the centre of the table and let people dig in! Absolute bliss 



Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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