Make sure you savour every last drop of this delicious Snøfrisk® onion sauce.
Here is how you do it
Heat the stock and poach the langoustines for 4 minutes. Remove the langoustines from the stock and remove their tails and claws. Fry the langoustine meat in the butter. Thinly slice the fennel using a mandolin and mix with the orange juice and olive oil. Season with salt and pepper. Whisk the Snøfrisk® into the stock until frothy and creamy. Season with salt and pepper. Arrange the fennel in the centre of four plates topped with the langoustine meat. Pour the sauce around the outside and garnish with plenty of dill.
Why not add some fish, shellfish or more vegetables to this dish, e.g. edamame beans, peas or baby carrots?