Рецепт Cassolette Of Langoustine
Ингредиенты
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Инструкции
- Fish stock, roux, salt and pepper.
- Shell the langoustine.
- Soak the scallops in cool running water to clean.
- In a saute/fry pan, heat the oil and butter, then saute/fry shallots.
- 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.
- Deglaze with lemon juice and vermouth.
- Add in cream, fish veloute, salt and pepper and cook till the sauce is thick and smooth, whisking occasionally.
- Add in julienned vegetables, langoustine, and scallops and cook very briefly till 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 minced parsley.