Langoustines in Truffle-Scented BrothTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: Under 30 minutes
Cooking time: An hour or more
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:50.1 kcal
Proteins:1.9 g
Fats:1.5 g
Carbohydrate:7.7 g
Fibers:1.5 g
Sugar:3.5 g
Cholesterol:3.9 mg
Sodium:23.1 mg
Calcium:18.9 mg
Energy:13 kcal
Proteins:0.5 g
Fats:0.4 g
Carbohydrate:2 g
Fibers:0.4 g
Sugar:0.9 g
Cholesterol:1 mg
Sodium:6 mg
Calcium:4.9 mg
SIMILAR RECIPES
Lobster Tail or Langoustine Strudel with Lemon Balm Butter
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
g
langoustine, scampi or dublin bay prawns serve 5 per person as a first course
butter
julienned carrot
1
fennel bulb
2
ml
onion, thinly sliced
1
drizzle of olive oil
some diced tomato
truffle juice
2
ml
anise seed
salt and pepper
1
slice of black truffle per serving
chervil
METHOD
- shell the langoustines and set the tails aside; use the shells and heads to make a broth, flavoring it with a little olive oil, tomato, truffle shavings and juice and a touch of anise; cook gently for about an hour; strain;
- slice the fennel very thinly; add a few onion rings; cook the vegetables in the stock, then remove them;
- poach the langoustine tails for a few moments;
- emulsify the broth by whisking in a few pieces of butter; correct the seasoning.
Presentation
- serve the langoustine tails in the broth with the vegetables in individual soup bowls;
- top with a slice of truffle and garnish with a sprig of chervil.
SOMMELIER
A wine from the Loire ValleySavennières Clos du Papillon, domaine du Closel
