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Cassolette of Langoustine

 

108

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

 

Ingredients

12 each langoustine
*
4 each scallops
*
2 tablespoons vegetable oil
olive
2 tablespoons butter
2 tablespoons shallots
finely chopped
2 teaspoons juice
lemon
*
¼ cup vermouth
white
*
1 cup cream
heavy
2 teaspoons fish veloute
veloute
*
1 medium carrots
julienned
1 each leeks
julienned
*
1 each celery
stalk, julienned
salt
*
black pepper
*

Directions

** Fish stock, roux, salt and pepper.

Shell the langoustine.

Soak the scallops in cold running water to clean.

In a sauté pan, heat the oil and butter, then sauté shallots.

Add langoustine, salt, pepper, and scallops.

Sauté quickly, they should be left slightly underdone; remove langoustine and scallops with slotted spoon and drain.

Deglaze with lemon juice and vermouth.

Add cream, fish veloute, salt and pepper and cook until the sauce is thick and smooth, whisking occasionally.

Add julienned vegetables, langoustine, and scallops and cook very briefly until they are heated through.

On individual serving plates, dish out three langoustine and one scallop.

Pour sauce and julienned vegetables over the top and garnish with chopped parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 23591% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 83mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 65% Vitamin C 3%
Calcium 7% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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