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Cassolette Of Langoustine Recipe

Cassolette Of Langoustine recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cassolette Of Langoustine recipe  PDF



12 ea Langoustine
4 ea Scallops
2 tb Oil, olive
2 tb Butter
2 tb Shallots, finely chopped
2 ts Juice, lemon
1/4 c Vermouth, white
1 c Cream, heavy
2 ts Fish Veloute
1 md Carrot, julienned
1 ea Leek, julienned
1 ea Celery, stalk, julienned
Salt Pepper
Fish stock, rou , salt and pepper. Shell the langoustine. Soak the scallops in cold running water to clean. In a saute pan, heat the oil and butter, then saute shallots. Add langoustine, salt, pepper, and scallops. Saute quickly, they should be left slightly underdone remove langoustine and scallops with slotted spoon and drain. Deglaze with lemon juice and vermouth. Add cream, fish veloute, salt and pepper and cook until the sauce is thick and smooth, whisking occasionally. Add julienned vegetables, langoustine, and scallops and cook very briefly until 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 chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge

Cassolette Of Langoustine recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
896 people have voted
Last Reviewed on 2019-05-20



Monday, May 20 2019 Download & Print Cassolette Of Langoustine recipe  PDF   Tilapia recipes RSS   New

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