Grilled langoustine with apple and ginger

Michel and Alain Roux make the taste buds tingle with this mouth-watering combination of langoustine, apple, celery and spice
By Alain and Michel Roux
Grilled langoustine with apple and ginger
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 4 apples
  • 100 g ginger, Chinese stem
  • 2 lemons, juices
  • 70 ml olive oil
  • 1 pinches black pepper
  • 40 g fennel, fresh weed or pinch of seeds
  • 70 g brown sugar
  • 8 large langoustines, or a very large prawns
  • 20 g celery leaves
  • 10 g ground star anise, finely ground


1. Dice two of the apples and the ginger very finely and dress with the lemon juice and olive oil. 2. Season to taste and finish with chopped fennel weed or fennel seeds. 3. Peel and chop the remaining apples and simmer gently with brown sugar, until softened. Puree or pass through a sieve to make a chutney.4. Cut the langoustines in half length ways, remove the intestine and gut and grill for two to three minutes on the shell side.5. To finish the dish, pile the apple and ginger mix on top of the head cavity. 6. Shred the celery leaves, and sprinkle onto the flesh of the langoustine. Season with salt and pepper.7. Dress the plate with the apple chutney and dust with the star aniseed powder (if using). Arrange the langoustines on the plate and serve.

Wine expert, Hamish Anderson likes to serve this lovely seafood dish with Zind, Domaine Zind Humbrecht, £13.99 from Waitrose

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