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Langoustines a la plancha

Cooking the langoustines on a plancha yields a fantastic mouth sensation and texture. Here, cut into pieces, but of course you can also serve them whole.

Creation by Onno Kokmeijer, former Ciel Bleu**, Amsterdam, the Netherlands.

Makes 4 pieces.

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Allergens and dietary requirements

  • Crustaceans
  • Pescetarian

Ingredients

4
Icelandic langoustines
100
ml
olive oil
as needed
salt and pepper

Scale recipe

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