Chilli, garlic and dill langoustines
Every year, under the full August moon Swedes have crayfish parties. The crayfish is traditionally cooked in water flavoured with dill in bloom and served whole en masse. They are served with cheese, bread and of course plenty of alcohol, wine, beer and schnapps, usually at someones summer house by the sea or a lake. I am from the Swedish west coast and instead of crayfish we go for langoustines. Crayfish lives in lakes and rivers. I find them slightly muddy. Langoustines live in the sea and has a fresher and slightly saltier taste. Not even a generation ago they wouldn’t sell so the fishermen would either throw them back in to the sea or put them in a pot and eat at the end of the shift, just crazy as they are absolutely delicious.
I have never found any langoustines where I live but I found some frozen ones and decided to cook them to get my annual “fix”. No one would sell dill in bloom here so I decided to cook them slightly differently this time and add more spices but I kept the dill. Dill with seafood is very traditionally Swedish and having grown up with it, a perfect flavour combinaton.
I used one of my home grown chillies as I wanted a bit of a kick and plenty of garlic. It might not be the best dish to eat before going on a night out but don’t skimp on the garlic, it mellows and adds a lovely note to the dish.
The dish containes quite a lot of butter and is a bit naughty but as I only eat langoustines abut once a year it was worth it.
Garlic chilli and dill langoustines
preparation time 10 minutes
cooking time 6-8 minutes
oven 180C or 350F
- 10 langoustines, fresh or defrosted
- 1 red chilli
- 5 cloves of garlic
- 60 gr or 2.1 oz of butter
- 1/2 dl or 1/4 cup chopped dill
- about 1 tsp sea salt
Slice the chilli, I used the seeds as well but remove them if you only want the flavour and not the heat. Peel and slice the garlic cloves. Cut the langoustines in half.
Melt the butter in a frying pan, I used an ovenproof pan to finish it off in the oven.
Add the garlic and chilli to infuse the butter and let brown slightly. Pan fry the langoustines, flesh side down in the hot pan just until browned. Remove them from the pan and do the same with all of them. Make sure the garlic doesn’t burn. Add most of the dill and the langoustines back to the pan and place in the oven for about 4 minutes or just until the langoustines are cooked. If they are in the oven too long they will get a bit dry so keep an eye on them.
Add more dill and mix before serving with a salad.
This is a super quick and despite the butter it feels like a light meal. We had a little bread to mop up the last of the butter and it was very nice with a cool, white Rioja.