Remembering the squid and langoustine

Leadenhall Market
Leadenhall Market, image by 139904 from Pixabay

Back in January and staying overnight in London, and having had a really nice fish supper at Loch Fyne in Cambridge, I decided that I would take advantage of their January 50% off mains offer and have dinner at their Leadenhall Market site.

Leadenhall Market is an interesting place to visit, reminds me very much of Diagon Alley from the Harry Potter films. It has lots of painted and polished wood, beautiful windows and is covered with a glass roof. I think I remember reading once that this was the place that inspired J K Rowling when she was writing about Diagon Alley for the Harry Potter books.

I initially had a little trouble finding the branch of Loch Fyne, but after a little search I found it. It was a lot less crowded than the Cambridge branch and there was a lot of space to choose where to sit. I was given a warm welcome and shown to my table. Though the outside of the place has that quaint look of olden tymes that you get with Leadenhall Market the inside was quite fresh and modern.

Having looked at the menu online, I had decided that I would probably go with the turbot. I have seen it cooked on shows like Masterchef Professional and The Great British Menu, but have never bought it cooked it myself, neither have I eaten it at a restaurant either. So I was quite looking forward to it. You can imagine my disappointment when I was told that it was off the menu as they had run out!

In the end I decided I would got for a starter and ordered the sea salt and pepper squid.

Squid

The menu described this being served with sesame seeds and tomato & chilli jam. Of course once you have ordered the menu is removed so I couldn’t check until I got back to the hotel I was staying at to see that there was no jam, I had been served the dish with sliced chilli instead. It isn’t the same and would have ruined the dish if I had eaten that amount of chilli!

This dish was probably described as okay. The coating was crispy, but the squid was a little too chewy. Way too much chilli!

For my main course I chose the grilled scottish langoustines with romesco sauce – sun-dried tomatoes, roast peppers, garlic and almonds.

This was on the Leadenhall menu, but wasn’t on the menu when I was at the Cambridge branch. I’ve always liked langoustine, even though this was a special, I think if the turbot had been on the menu, I would have still chosen the turbot.

I was intrigued how this would be served and this is how it looked, it was a large pile of grilled langoustine.

GRILLED SCOTTISH LANGOUSTINES (N) 29.95 with romesco sauce – sun-dried tomatoes, roast peppers, garlic, almonds

I was quite surprised by the way if was presented. The langoustine had been halved, grilled and then the romesco sauce added on top.

The langoustine was not as tasty as I thought they would be, but I did enjoy the romesco sauce. If anything the langoustine were rather dry and they didn’t have a huge amount of flavour. Though quite a large dish, it wasn’t that filling, well once you eat the langoustine flesh there is still quite a bit of langoustine left. I think I should have ordered some sides, but at the time of ordering I wasn’t that hungry.

The service was excllent, warm and friendly. I enjoyed the meal and think with the 50% off offer it was value for money. I would like to go again, but in the current landscape that may be some time away.

Grilled langoustine with herbs and olive oil

I am a great fan of Langoustine.

When they are just right there is something about the freshness and sweetness that makes them delicious.

It can be hard to find fresh ones, usually they are available either frozen or defrosted. In terms of taste, fresh is always best.

Grilled langoustine with herbs and olive oil

I like mine simple with a bit of mayonaise or aioli, but they are also nice split and grilled with herbs and olive oil as in the above picture.

Go on, make me feel even worse…

So there I was saying how much I didn’t enjoy Young’s Scampi when I read on the BBC today about how ludricously Young’s catch their langoustine (scampi) off the shores of Scotland, ship them to Thailand for peeling, ship them to Grimsby for breading before moving them by lorry down to me here in the south-west.

It sounds mad: shipping UK-caught langoustine thousands of miles to be processed, then back again to be turned into breaded scampi and put on sale.

Now I  feel even worse…

Langoustine

I am a great fan of Langoustine.

Langoustine

When they are just right there is something about the freshness and sweetness that makes them delicious.

It can be hard to find fresh ones, usually they are available either frozen or defrosted. In terms of taste, fresh is always best.

I like mine simple with a bit of mayonaise or aioli, but they are also nice split and grilled with butter and garlic.