The Herald

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.hebrideanf­ 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

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