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Poached Langoustines with Hollandaise Sauce

This recipe brings out he very best in our creel-caught Hebridean Langoustines, available in our online shop alongside our chef-prepared Hollandaise Sauce.

Serving Suggestions

Perfect served with crusty bread, minted new potatoes and a crisp salad.


Serves: 2


  • 10-12 Langoustines approx
  • 1 packet of Hebridean Hollandaise sauce
  • 1.5 litres Court Bouillion for poaching (20g each of carrot, leek, celery, onion, 2 slices of lemon, 4 each of 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
  • Pinch of paprika



Blanch the curly kale in a pan of boiling water, drain season and add the butter, reserve hot
Bring the court bouillion to the boil in a large pan
Heat the Hebridean Hollandaise sauce as per instructions, reserve warm
Place the langoustines into the pan of court bouillion Cook for 3-5 minutes depending on size Remove from the pan and reserve hot


To Serve

Arrange a bed of curly kale on 2 hot plates, garnish with some of the vegetables from the court bouillion if required
Place the hot langoustines onto the kale
Garnish with a lemon wedge
Serve with a dish of hollandaise sauce per person sprinkled with paprika

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