Langoustine with Wild Garlic Butter


1 litre fish stock – or salted water
12 new Jersey potatoes
2 carrots, roughly sliced
1 stick of celery
1 onion, roughly sliced
16-20 langoustines, raw

For the wild garlic butter
150g softened salted butter
2 handfuls wild garlic, chopped


Bring the fish stock or salted water to the boil and add the potatoes, carrots, celery and onion. Cook until the potatoes are just tender. Just before you eat, add the langoustines and bring back to the boil. Simmer for 2-3 minutes. Strain the contents of the pan. If you have used fish stock, you can eat it separately, with a dash of Manzanilla sherry. If you have used salted water, discard it.