Tom Parker Bowles: The langoustine dish that 'was one of my grandmother’s favourites', as The King t
Scampi evokes easy pasta dishes or deep-fried pub grub, but call them langoustines and you have a dish fit for a king — or, indeed, The King, says Tom Parker Bowles.
Ingredients
- 3 gelatine leaves
- 500g Scottish langoustine meat
- 75g peeled prawns
- 1 hard-boiled egg
- 3 plum tomatoes, peeled, seeded and diced
- 100ml clear fish stock
- 100g mayonnaise
- 25ml tomato sauce
- Splash of anchovy essence
- Splash of Worcestershire sauce
- 10g tarragon, chopped
- Few pinches of chives, chopped
- Salt and pepper
- Chervil leaves, for decoration
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