John Torode's Highland fish and chips
For Burns Night we're taking our final trip to the Scottish Highlands with John Torode.
John hikes up a nearby munro for spectacular views across the Loch and meets the chef at the Torridon Hotel to learn about the fantastic local produce, before heading to the banks of the Loch to put a Highland spin on fish and chips!
Highland fish and chips / langoustines with herb butter and fries
2 tbsp olive oil 1 shallot, sliced 2 cloves garlic, sliced 4 rashers back bacon, choppedLarge pinch of paprika12 langoustine (see below for preparation notes) Juice of 1 lemon Small bunch of fresh herbs - dill, tarragon and / or parsley, coarsely chopped Large knob of butter Salt and freshly ground black pepperMatchstick fries or chips, to serve
1. Heat the barbecue or griddle until hot
2. Heat a little olive oil in a frying pan and gently fry the shallot and garlic until soft
3. Add the bacon and paprika and cook for about 5 minutes, or until cooked
4. Drizzle a little olive oil over the langoustines then place them, cut side down, onto the barbecue or griddle plate, season with salt and a little pepper and grill for 3–5 minutes, depending on size
5. Halfway through cooking, turn the langoustine then squeeze over lemon juice
6. Lift the langoustines into the frying pan with the shallots and garlic, add the herbs and butter then gently toss together to coat the langoustines
7. Serve with the matchsticks fries and another squeeze of lemon
Note: to prepare the langoustines, plunge the langoustines into hot water for 40 seconds (using tongs), remove and refresh in cold water, then shake dry. Once blanched, carefully cut each langoustine in half lengthways and discard the black vein in the tail.