Cassolette Of Langoustine
Description
This International main features Langoustine 1 c Cream, heavy, Scallops 2 teaspoon Fish Veloute **, Oil, olive 1 md Carrot. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Fish stock, roux, salt and pepper.
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Shell the langoustine.
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Soak the scallops in cold running water to clean.
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In a saute pan, heat the oil and butter, then saute shallots.
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Add langoustine, salt, pepper, and scallops.
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Saute quickly, they should be left slightly underdone;
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remove langoustine and scallops with slotted spoon and
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drain .
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Deglaze with lemon juice and vermouth.
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cream , fish veloute, salt and pepper and
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cook until the sauce is thick and smooth, whisking occasionally.
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Add julienned vegetables, langoustine, and scallops and
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cook very briefly until they are heated through.
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On individual serving plates, dish out three langoustine and one scallop.
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Pour sauce and julienned vegetables over the top and garnish with chopped parsley.
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Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 208.6kcal
- % Daily Value *
- Total Fat 14.3g22%
- Saturated Fat 5.2g26%
- Cholesterol 51.1mg18%
- Sodium 608.2mg26%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 0.0g0%
- Sugars 5.5g
- Protein 13.1g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, butter, carrot, cassolette, celery, chopped, cream, finely, fish, heavy, international, juice, julienned, langoustine, leek, lemon, main, oil, olive, pepper
