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Receta Cassolette Of Langoustine
by Global Cookbook

Cassolette Of Langoustine
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  Raciónes: 4

Ingredientes

  • 12 x Langoustine
  • 4 x Scallops
  • 2 Tbsp. Oil, olive
  • 2 Tbsp. Butter
  • 2 Tbsp. Shallots, finely minced
  • 2 tsp Juice, lemon
  • 1/4 c. Vermouth, white
  • 1 c. Cream, heavy
  • 2 tsp Fish Veloute **
  • 1 med Carrot, julienned
  • 1 x Leek, julienned
  • 1 x Celery, stalk, julienned Salt Pepper

Direcciones

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