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Put the green plantains in a large pot and cover them with water. Add about 1 cup of milk to the water, along with a dash of salt, black pepper or any other spices youâd like to include. Boil for about 30 minutes.Then peel, slice and enjoy!ut the green plantains in a large pot and cover them with water. Add about 1 cup of milk to the water, along with a dash of salt, black pepper or any other spices youâd like to include. Boil for about 30 minutes. Then peel, slice and enjoy!
150g softened salted butter. 2 handfuls wild garlic, chopped. Bring the fish stock or salted water to the boil and add the potatoes, carrots, celery and onion. Cook until the potatoes are just tender. Just before you eat, add the langoustines and bring back to the boil. Simmer for 2-3 minutes.Strain the contents of the pan.If you have used fish stock, you can eat it separately, with a dash of Manzanilla sherry. If you have used salted water, discard it.ust before you eat, add the langoustines and bring back to the boil. Simmer for 2-3 minutes. Strain the contents of the pan. If you have used fish stock, you can eat it separately, with a dash of Manzanilla sherry. If you have used salted water, discard it.