Langoustines with Pumpkin and Ginger Purée

Name: Langoustines with Pumpkin and Ginger Purée
Yield: Serves 4 as a starter
Cuisine: British
Ingredients: 100 ml double cream; 1 tbsp coriander seeds; 75 g unsalted butter; 1 small pumpkin, about 1.5–2 kg in weight, peeled and diced; 80–100 g fresh root ginger, peeled and sliced; olive oil; lemon juice; 24 medium or 16 large langoustines; salt and pepper; salt and pepper; 100 g fresh pumpkin seeds

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This can be served in individual portions or, if you think there won’t be a fight, serve on a big platter for digging in and sharing.

Ingredients

100 g fresh pumpkin seeds
salt and pepper
24 medium or 16 large lango

Europe
United Kingdom
Fish course
Starter
Pescatarian
September
Gluten-free
Autumn
October

Method

Toast off the pumpkin seeds in a dry pan and when lightly toasted, toss in some salt and pepper to taste. Leave to one side.

In a saucepan, sweat the diced pumpkin, ginger and coriander seeds off in two-thirds of the butter for 10–20 minutes, without colouring. Cover barely with water (or stock) and simmer until tender, some 20–30 minutes. Just before ready to remove from the heat, add