Langoustines en papillote with raw honey, ginger and lemon

1. 1

   Preheat the oven to 170C/150C Fan.

2. 2

   Boil the potatoes in water for 10 - 15 minutes until tender, then cool in cold water and drain.

3. 3

   Prepare 6 parchment parcels lined with foil, and brush the insides lightly with rapeseed oil.

4. 4

   In each parcel, place potatoes, lightly crush with a fork, add 2 spears of asparagus, season with salt and pepper, and drizzle with oil.

5. 5

   Warm the honey in a small pan, stir in lemon and ginger juices, salt and pepper. Place 4 langoustines in each parcel and drizzle with the honey sauce.

6. 6

   Seal the parcels tightly and bake in the oven for 7 - 8 minutes. Serve immediately in open parcels.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.