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Langoustine Cream Recipe

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This recipe for Langoustine Cream is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ mild Cévennes onion
50 g fennel langoustine heads and claws
2 tbsp olive oil
½ tsp tomato purée
1 garlic clove
10 ml Cognac
100 ml dry white wine
100 ml mineral water
250 ml whipping cream salt, pepper
1 pinch Espelette pepper
1 basil leaf (optional)
Directions:
Directions:
1. Cut the onion and fennel into a small dice.
2. Coarsely chop the langoustine heads and claws, brown in a cocotte (heavy based casserole) with olive oil over high heat for 5 minutes.
3. Add the diced onion and fennel, sweat for about 10 minutes. Add the tomato purée and chopped garlic, cook for 5 minutes. Flambé with Cognac, add the white wine and reduce until dry. Add the mineral water and reduce until dry.
4. Add the cream and season with salt, pepper and Espelette pepper.
Simmer for about 15 minutes, remove from the heat, cover and leave to infuse with the basil leaf (optional).
5. Strain through a china cap sieve, pressing down well on the
langoustine carcasses.

 

 

 

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