Fresh from the sea to the plate
By The Hebridean Food Company From the Isle Of North Uist THE Hebridean Food Company was established in 2014 by Douglas Stewart, a lobster fisherman’s son from the Isle of North Uist.
His passion for Hebridean produce started at an early age when his weekends were spent on fishing boats sorting lobsters. His passion is now to ensure everyone in the UK is able to enjoy a true taste of the Hebrides. The Hebridean Food Company’s online shop includes creel-caught North Uist Lobsters and langoustines fresh from the water, as well as organic Highland beef and Blackface lamb from small Hebridean islands, some of the most remote pastures in the UK. www.hebrideanfoodcompany.com INGREDIENTS: Serves 2 10-12 langoustines approx. 1 packet of Hebridean hollandaise sauce 1.5ltr Court Bouillon for poaching (20g carrot, 20g leek, 20g celery, 20g onion, 2 slices of lemon, 4 peppercorns and parsley stalks with a dash of white wine and topped up with water) Hebridean sea salt, to taste Cracked black pepper, to taste 2 wedges of lemon 100g blanched curly kale 20g butter A pinch of paprika METHOD: 1. Blanch the curly kale in a pan of boiling water. Drain over the sink and season with salt and pepper. Add the butter and keep warm until needed. 2. In a large pan, bring the Court Bouillon to the boil. 3. Meanwhile, heat the Hebridean hollandaise sauce in another pan as per instructions on the packet. Keep warm until needed. 4. Put the langoustines into the large pan of Court Bouillon. Cook for 3-5 minutes depending on the size of the langoustines. Remove the pan from the heat and but keep the langoustines warm. 5. To serve, arrange a bed of curly kale on two hot plates and garnish with some of the vegetables from the Court Bouillon if you wish. Place the hot langoustines and a wedge of lemon onto the kale. Serve with crusty bread, a bowl of minted new potatoes or a great salad. Finally, sprinkle the hollandaise with paprika and serve alongside the dish. In association with Taste Communications