Aquavit seared langoustines

Melt the butter in a frying pan and sauté the diced fennel until tender. Stir in the garlic and cook for a further 2 minutes, taking care not to colour the garlic.

Add the lemon zest to the pan and squeeze in enough lemon juice to give it a noticeable but not overpowering edge. Stir to combine. Season with black pepper and set aside.

Split the langoustines in half lengthways but do not divide them completely, keeping the heads on.

In a frying pan, heat a splash of sunflower oil and place the crayfish face down in the pan, in batches if necessary. Let the crayfish cook for 2 minutes on each side, frying briskly.

Add a splash of aquavit to the crayfish pan so that they flame - stand well back when you do this.

Slowly heat up the fennel butter. Lay the crayfish on a platter and spoon over the fennel butter. Top with toasted breadcrumbs, fennel fronds and a pinch more salt. Serve immediately.

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