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Sautéed Langoustines (Serves 4)
Langoustines
Eight new Zealand langoustines
Baby vegetables
Two baby golden beets
Two baby striped beets
Two baby turnipsGarnish
Brunoise of red pepper, zucchini, and yellow squash
Red fish broth
2 lb. fish bones
2 onions
1 leek
½ celery stalk
? cup button mushrooms
2 tomatoes
2 tsp. Tomato paste
2 bay leaves
2 tsp. Cracked black peppercorns
1 oz. Fresh thyme
½ cup white wine
1 gallon water
Langoustines
- In a very hot sauté pan, add a little oil. Lay the
langoustines in the Sauté pan and brown on one side. Turn
over and cook until done.
Baby vegetables
- For the baby beets, put in a 2 inch baking dish with it.
of butter. Add enough water to just cover the beets. Braise
in the oven at 375°. Cook until a knife can pierce the
beets. For the baby turnips, peel the skin off and blanch in
boiling salted water until a knife can be pierced though the
turnip.
Red fish broth
- Sauté the fish bones with a little oil. Add in all the
vegetables, tomato paste, and the spices and herbs. Sauté
until tender. Add the white wine and let reduce. Add enough
water to cover the fish bones. Bring to a simmer and skim
continuously. Let simmer for one hour and strain though a
chinoise.
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