Small langoustines what to do :(

[David A]

They were on offer on sainsburys at 500g for £1. For good reason though they are so small they ate pointless for getting the meat out.

Any thoughts on what to do? the first batch got half eaten then roasted with some oil. Need ideas for the next 2kg which is mostly shell !

Dave

[Mobile Chicane]

Fish stock.

[nocarjames]

it might be a bit time consuming but take all the meat out of them then mash it up and bind in to small balls, make a nice beer batter, dust balls in flower then dip in the batter and fry.

home made scampi

[escargot]

As MC says, fish stock then used to make a bouillabaisse?

[Puggit]

Ahhhh - a poor 'meat to effort ratio'. Once ordered such langoustines in France and they were cooked in a tomato sauce, shells and all. Big messy effort that just wasn't worth it!

[dazco]

Make a nice bisque. http://en.wikipedia.org/wiki/Bisque_%28food%29

Add some Pernod to make it ace ( at the beginning)

[David A]

dazco said:

Make a nice bisque. http://en.wikipedia.org/wiki/Bisque_%28food%29

Add some Pernod to make it ace ( at the beginning)

That looks like a winner.

[21TonyK]

Defo. Bisque

[davepoth]

"Small Langoustine Cocktail"?

[David A]

Yum yum, blended, sieved, ready for some creme fraiche and a couple of king prawns.

[Mobile Chicane]

Sieved?

Hope you used muslin lining a very fine chinois.

It will be gritty if you don't.

[Pferdestarke]

[CrashTD]

Mobile Chicane said:

Sieved?

Hope you used muslin lining a very fine chinois.

It will be gritty if you don't.

Voice of experience. Second time I have liked something you have said. A tad creepy?

[Mobile Chicane]

A fine chinois and muslin are very useful things to have...

For straining pips out of jellies, sauces and cordials, not to mention bones (and general crap) out of stock.

Be warned, it takes ages.

I've had a number of 'fish soups' where they've clearly scrimped on the straining, resulting in a furry/chalky-textured residue in the bottom of the bowl.

Yuck.

[captainzep]

Mobile Chicane said:

A fine chinois and muslin are very useful things to have...

When I first got a chinois I suspected it would be one of those implements that would languish at the back of the cupboard.

I use it a lot now.

Brilliant for sauce making when you want the end product to be just right.