Day Fresh Creel Caught Langoustines with lemon and Garlic butter served with fresh rustic breads
When the Langoustines arrive from Ross Dougal they are always alive and kicking! We are always really amazed at how much of Britans shelfish goes abroad to France but I'm told its around 90%. As a nation we don't seem to eat much ourselves. You hardly ever see a fishmonger on the high street nowadays, when I was young we had a wonderful Salmon shop called ''Ralp Holmes and Son'' it is now the Green Shop on Bridge Street. On the west coast of Scotland its guareented to have wonderful fish available and here in Berwick we make a point of always having stunning seafood platters on the menu. but its always advisable to book, last night people turned up and there wasn't any tables for them (we had over 50 people dining with us last night )and we would hate anyone to travel a distance and be dissappointed. Ring us on 01289-308827 if you would like to reserve a table. Anyways back to the langoustines, you can cook them in a couple of ways but we tend to pan fry them alive in a very hot pan (and at the very end their body has to curl up tight that's how you know they are cooked) we add the freshly chopped garlic and parsley hot butter and drool it all over the prawns. Plate them drenched in this sauce and serve with wedge of lemon also serve a finger bowat the table and some really nice bread. As we carry them into the dining room the wonderful aroma is a real head turner. This is diffinately where great food speaks for itself.
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