Cassolette Of Langoustine

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.

Cooking Method: Baking, Sautéing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 208.6

Dietary: Gluten-free

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

12 whole Langoustine
1 cups Cream, heavy
4 whole Scallops
2 teaspoons Fish Veloute **
2 tablespoons Oil, olive 1 md Carrot, julienned
2 tablespoons Butter
1 whole Leek, julienned
2 tablespoons Shallots, finely chopped
1 whole Celery, stalk, julienned
2 teaspoons Juice, lemon Salt
1/4 cups Vermouth, white Pepper

Directions

1
Fish stock, roux, salt and pepper.
2
Shell the langoustine.
3
Soak the scallops in cold running water to clean.
4
In a saute pan, heat the oil and butter, then saute shallots.
5
Add langoustine, salt, pepper, and scallops.
6
Saute quickly, they should be left slightly underdone;
7
remove langoustine and scallops with slotted spoon and
8
drain .
9
Deglaze with lemon juice and vermouth.
10
cream , fish veloute, salt and pepper and
11
cook until the sauce is thick and smooth, whisking occasionally.
12
Add julienned vegetables, langoustine, and scallops and
13
cook very briefly until they are heated through.
14
On individual serving plates, dish out three langoustine and one scallop.
15
Pour sauce and julienned vegetables over the top and garnish with chopped parsley.
16
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.

Keywords: baking, butter, carrot, cassolette, celery, chopped, cream, finely, fish, heavy, international, juice, julienned, langoustine, leek, lemon, main, oil, olive, pepper

Read it online: https://www.chefs-mate.com/recipe/cassolette-of-langoustine/