Langoustine gratinated with a garlic and star anise viennoise

Gratinating with flavour! This technique is a great way to add that little extra touch to fish dishes. Very simple: actually nothing more than a little butter and breadcrumbs and one or more flavourings. In French cuisine, this is called viennoise; but it is often also referred to as a croûte. Possible flavourings include green herbs, truffles, parmesan cheese and spices. Croûtes are particularly easy to prepare because they can be processed straight from the freezer.

Makes 20 pieces.