The sauce: Remove the tail meat from the raw langoustines
and remove the intestinal tract. Finely chop shallot, carrot and
garlic. Fry the langoustines and vegetables in olive oil. Add
chicken stock, Monbazillac (sweet white wine), and tomato
paste. Simmer for 20 minutes. Strain the sauce and reduce.
Add cream and soft paprika. Reduce to sauce thickness or
thicken the sauce.
ingredients - info
ling fillets
langoustines
sea fennel
shallot
carrots
garlic
olive oil
chicken stock
Monbazillac
The fish: make clarified butter and fry the fish fillets in it.
Season with fish herbs. Also fry the raw langoustine tails in
clarified butter.
Vegetables: Cut leeks and fennel into cubes, sauté in some
butter and add chopped tarragon. Blend it till puree.
Stir fry the sea fennel in a wok pan in some olive oil..
In the dinner plate: pour a mirror of the sauce into the dinner
plate. Spoon a spoonful of fennel puree in the middle and place
a ling fillet on top. Finish with a langoustine tail, sea fennel,
chopped dried tomatoes (on oil) and a sprig of dill.
ling with langoustines and sea fennel
tomato paste
cream
paprika powder
butter
fish spices
leek
fennel
dragon
dried tomatoes
dill
taste and tradition
the fiery passion
The sauce: Remove the tail meat from the raw
langoustines and remove the intestinal tract.
Finely chop shallot, carrot and garlic. Fry the
langoustines and vegetables in olive oil. Add
chicken stock, Monbazillac (sweet white wine),
and tomato paste. Simmer for 20 minutes.
Strain the sauce and reduce. Add cream and
soft paprika. Reduce to sauce thickness or
thicken the sauce.
ingredients - info
ling fillets
langoustines
sea fennel
shallot
carrot
garlic
olive oil
chicken bouillon
Monbazillac
The fish: make clarified butter and fry the fish
fillets in it. Season with fish herbs. Also fry the
raw langoustine tails in clarified butter.
Vegetables: Cut leeks and fennel into cubes,
sauté in some butter and add chopped
tarragon. Blend it till puree.
Stir fry the sea fennel in a wok pan in some
olive oil..
In the dinner plate: pour a mirror of the sauce
into the dinner plate. Spoon a spoonful of
fennel puree in the middle and place a ling fillet
on top. Finish with a langoustine tail, sea
fennel, chopped dried tomatoes (on oil) and a
sprig of dill.
ling with
langoustines
and sea fennel
tomato paste
cream
paprika powder
butter
fish spices
leek
fennel
dragon
dried tomatoes
dill
taste and tradition
the fiery passion
