Cassolette of Langoustine
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
langoustine
|
* |
| 4 | each |
scallops
|
*
|
| 3E+1 | ml |
vegetable oil
olive |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 1E+1 | ml |
juice
lemon |
* |
| 59 | ml |
vermouth
white |
* |
| 237 | ml |
cream
heavy |
|
| 1E+1 | ml |
fish veloute
veloute |
* |
| 1 | medium |
carrots
julienned |
|
| 1 | each |
leeks
julienned |
*
|
| 1 | each |
celery
stalk, julienned |
|
| 1 | x |
salt
|
*
|
| 1 | x |
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.
