Dinner Thursday 15 February - Langoustines in Truffle Butter

Langoustines in Truffle Butter with Mange Tout Rice
125g raw langoustine tails
1 pat truffle butter
3 spring onions, sliced fine (about 40g)
3 cloves garlic, crushed
50g mange tout, sliced into bite sized pieces
50g (dry weight) long grain Basmati rice

Melt the Truffle Butter in a small skillet. Add the crushed garlic and cook over low heat for about 1 minute. Add the langoustine tails and cook for 3-4 minutes, until just cooked. Stir in the sliced spring onions and warm through.

Meanwhile, boil the rice in salted water for 10 minutes or until cooked. Add the slice mange tout in the final 60 seconds to cook until just barely tender.

Served with
125g steamed Broccoli

Nutrition Data for full meal
Calories (kcal) 416.7
Carbohydrate (g) 47.2
Protein (g) 32.8
Fat (g) 10.3
Fibre (g) 4.9

Now, anyone who looks at this blog with any regularity knows the langoustines mean a bisque will follow shortly...