SPICY LANGOUSTINE BROTH (BOUILLON DE LANGOUSTINE EPICE)
Provided by Food Network
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a heavy-duty roasting pan or in a large, deep skillet, heat the oil over moderate heat until hot but not smoking. Add the shells and sear until they turn bright pink, 2 to 3 minutes. Add the orange quarters, fennel seeds, star anise, 4 quarts cold water, the tomatoes, bay leaves, garlic, chile peppers, sea salt, and tomato paste. Bring to a boil, uncovered, and boil vigorously for 30 minutes. To extract the maximum flavor from the shells, use a wooden mallet to crush and break them up while the soup is cooking. Line a large colander with a double layer of dampened cheesecloth, and place the colander over a large bowl. Ladle the broth into the colander, discarding the solids. Taste for seasoning. Serve warm in small cups as an appetizer, or in warmed shallow soup bowls as a first course.
LANGOUSTINES WITH CANDIED TOMATOES, CHUTNEY, AND SALAD WITH SESAME SEEDS
Provided by Food Network
Time 2h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Two hours before serving, prepare candied tomatoes.
- Preheat oven to 200 degrees F.
- Peel tomatoes, remove stems, quarter, and remove inside pulp, to get something like "petals" of tomatoes. Place "petals" on a baking tray; season with salt, pepper, and a sprinkle of sugar. Bake for 90 minutes.
- Prepare sauce: Combine and whisk sesame oil, balsamic vinegar, and soy sauce.
- Cook Chinese noodles in salted water according to directions. Strain and rinse under cold water and strain again. In a bowl, toss noodles with half of sauce.
- Shell the langoustines and saute them quickly in olive oil. Toss mesclun lightly with desired amount of remaining sauce.
- On each plate, arrange a layer of noodles and place three langoustines on the sides. Spoon fruit chutney on each langoustine and garnish with "petals" of tomato. Place mesclun on top of Chinese noodles and sprinkle entire arrangement with both black and white sesame seeds. Garnish with sprigs of dill and serve.
POACHING LIQUID FOR LOBSTER (COURT BOUILLON)
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 1 gallon poaching liquid
Number Of Ingredients 9
Steps:
- Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
- Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
- Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.
LANGOUSTINE WITH CRUSTACEAN SALAD AND FLEUR DE SEL
Steps:
- Preheat oven to 350 degrees F.
- To make the vinaigrette, combine the sugar and vinegars in a pot and caramelize over medium heat. When the liquid has caramelized, remove from heat. Let the pot cool, and add the hazelnut oil, truffle oil, mixed spices, and a pinch of fleur de sel and set aside.
- To prepare the crustacean salad, clean the shells off and steam the clams and oysters. Once they are cooked, remove from the shell and add a pinch of fleur de sel and caramel vinaigrette. Mix until clam and oyster is lightly coated with vinaigrette and set aside.
- To make the potato galette, slice the potatoes very thin. In a non-stick skillet arrange the potato slices each one overlapping the other in a circular fashion. Add a drizzle of olive oil and cook on both sides on medium heat. Both sides of the galette should be a golden brown color. Set aside for serving.
- To prepare the langoustine, peel off the shells while still raw. In a skillet, add a little olive oil and slightly brown the langoustine, approximately 2 minutes. Remove the pan and place the langoustine in the oven to finish cooking for another 2 minutes.
- To serve: Place the galette in the center of a plate. Stuff the zucchini flowers with the crustacean salad, and place on the side of the plate. On top of the galette, place a handful of mesclun greens also mixed with the vinaigrette. Add 4 langoustines to each plate surrounding the salad, and drizzle with vinaigrette and decorate with a sprig of parsley.
SAUTEED LANGOUSTINE WITH CHARDONNAY REDUCTION
Provided by Laurent Gras
Categories Shellfish Lobster Root Vegetable White Wine Winter
Yield Serves 4
Number Of Ingredients 41
Steps:
- For langoustines:
- Separate the head from the tail and reserve the heads. Using kitchen shears, carefully cut the shell on the underside of the tail up to the last section before the "fins". You want to leave this on because it will protect the thinner part of the tail meat from over cooking. Discard the shell fragments and wrap and refrigerate the cleaned tails immediately.
- For shellfish butter:
- Preheat oven to 300°F. Put the heads in a roasting pan. Slowly roast at 300°F until dry (about 15 minutes). Add butter, let it melt until it has foamed, but before the milk solids begin to brown (noisette) and add water. Let cook for 2 hours at 200°F. Strain in a bowl, let it congeal in the refrigerator and separate the butter from the water. Discard the remaining water. Melt the butter and strain through cheese cloth. Yields about 3 oz.
- For langoustine broth:
- In a sauté pan over medium heat, slowly sauté the langoustine heads with the shellfish butter. Pour the chicken stock, cook slowly. Skim the surface of the broth. Let cook for about an hour. Strain the broth through cheesecloth. Yields about 1 1/2 cups.
- For the Chardonnay reduction:
- Cut the onions in quarters, dice the quince, and simmer slowly in a pot with 1 tablespoon of unsalted butter. The vegetables shouldn't take on any color. Add the grapefruit zest, vanilla seed and pepper. Pour the wine and the langoustine broth; reduce quickly on the stove. When the liquid has been halved, add the remaining butter. Continue until the sauce reaches a desired consistency (about 15 minutes). Add the chili and mint; let them infuse for a few minutes and strain the sauce. Reserve for final assembly of the dish.
- For the salsify:
- Peel the salsify and slice into two inch pieces on the bias. Season with salt and olive oil. In a sauté pan, add half the duck fat; pan fry the salsify, add the chicken stock and butter. Cook quickly on the stove. Reduce the stock completely and remove the salsify. Heat a clean frying pan until it's very warm, pour the remaining duck fat, and roast the salsify until it has a golden color. Season with pepper and "fleur de sel." Reserve on the side until you are ready to plate the dish.
- For the truffle dressing:
- Mix all the ingredients together; macerate the basil (whole leaves) in the vinaigrette. Season the broccoli sprouts with the truffle vinaigrette right before serving.
- Final assembly:
- All of the ingredients are served warm with the exception of the broccoli sprouts. Make sure that you have all of the components of the dish ready for plating before you cook the shellfish - salsify and sauce are warm and broccoli sprouts are dressed with the vinaigrette. When you are ready to serve, heat a saut pan, add the remaining shellfish butter and place the seasoned shellfish in the pan. After about 1 minute, turn the shellfish over and finish cooking (2 to 3 minutes).
- Presentation:
- Arrange the salsify around the plate. Put the langoustine tails on top (tail out) and the dressed broccoli sprouts in the center of the plate. Spoon Chardonnay reduction over langoustine tails and serve immediately.
More about "spicy langoustine broth bouillon de langoustine epice recipes"
SPICY LANGOUSTINE BROTH RECIPE | EAT YOUR BOOKS
Web Spicy langoustine broth from The Paris Cookbook by Patricia Wells. Shopping List; Ingredients; Notes (0) Reviews (0) bay leaves; fennel seeds; langoustines; ... If the …
From eatyourbooks.com
From eatyourbooks.com
See details
THE LANGOUSTINE: A TREASURE FROM THE SEA WORTH DISCOVERING!
Web Brush 450 g (1 lb) langoustine with the following mixture: 10 mL (2 teaspoons) curry paste, 30 mL (2 tablespoons) lemon juice and a finely chopped clove of garlic. Garnish with …
From iga.net
From iga.net
See details
LANGOUSTINE WONTON BOUILLON – G.H.MUMM
Web Roughly chop the langoustine meat, mix with the rest of the ingredients and knead to obtain a filling. Step 3. Folding. Put a little filling in the center of the dough circles, then close the …
From mumm.com
From mumm.com
See details
LANGOUSTINE RECIPE WITH FEIULLE DE BRICK AND BASIL
Web 1. Fill a large pan with water and bring to the boil. Blanch the langoustine tails for a few seconds, then remove from the heat. Peel and remove the vein from centre of the tail …
From greatbritishchefs.com
From greatbritishchefs.com
See details
BRAISED LANGOUSTINES, WITH PARSNIP BROTH, ROASTED …
Web Nov 20, 2020 For chilli pickles. Place the chillies in a mixture of vinegar, water, sugar, and salt. Leave for 24 hours, slice very thin and place on top of the artichokes.
From finedininglovers.com
From finedininglovers.com
See details
SPICY LANGOUSTINES | CARIBBEAN GREEN LIVING
Web Jul 22, 2023 Instructions. Add thawed langoustines in a large bowl with lime juice and cold water. Let soak for a couple of minutes and drain. Make sure the water is completely drained. In a frying pan or skillet, add garlic, …
From caribbeangreenliving.com
From caribbeangreenliving.com
See details
LANGOUSTINE BROTH RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Langoustine Broth Recipes containing ingredients bay leaves, butter, celery, chives, coriander, eggs, fennel seeds, fish stock, flour, garlic, lemon, lemon juic ... Spicy …
From recipebridge.com
From recipebridge.com
See details
BEST SPICY LANGOUSTINE BROTH BOUILLON DE LANGOUSTINE EPICE RECIPES
Web sea salt ("fleur de sel") For shellfish butter: 5 shellfish heads: 6 oz. unsalted butter: 12 oz. water: For langoustine broth: 15 langoustine (shellfish) heads: 2 cups chicken stock: 1 …
From recipert.com
From recipert.com
See details
SPICY LANGOUSTINE BROTH (BOUILLON DE LANGOUSTINE EPICE)
Web Nov 30, 2018 Ingredients. 2 tablespoons extra-virgin olive oil; 2 lbs. langoustine shells, rinsed but left whole (or substitute shrimp or lobster shells) 2 oranges, preferably organic, …
From recipenet.org
From recipenet.org
See details
SPICY LANGOUSTINE BROTH (BOUILLON DE LANGOUSTINE EPICE) RECIPE
Web Rate this Spicy Langoustine Broth (Bouillon de Langoustine Epice) recipe with 2 tbsp extra-virgin olive oil, 2 lbs. langoustine shells, rinsed but left whole (or substitute shrimp …
From recipeofhealth.com
From recipeofhealth.com
See details
SPICY LANGOUSTINE BROTH (BOUILLON DE LANGOUSTINE EPICE) RECIPE
Web 2 lbs. langoustine shells, rinsed but left whole (or substitute shrimp or lobster shells) 2 oranges , preferably organic, rinsed and quartered 1 tablespoon fennel seeds
From recipenode.com
From recipenode.com
See details
ROAST CHILLI & GARLIC LANGOUSTINES - THE BEST …
Web Mar 14, 2020 Cuisine Seafood Servings 2 people Ingredients 4 cloves garlic finely crushed* 2 medium egg yolks 1/2 lemon juiced 1 pinch salt and pepper 150 ml sunflower oil 8 large frozen langoustines thawed 1 …
From gatherfoodblog.com
From gatherfoodblog.com
See details
LANGOUSTINE COURT BOUILLON WITH WILD MUSHROOMS, LEEKS, AND …
Web In a large saucepan over medium-high heat, bring 8 cups of water with lemon and 8 tablespoons of the butter to a boil. Add the langoustine heads and shells and cook 5 …
From greatchefs.com
From greatchefs.com
See details
RéUSSIR SON COURT-BOUILLON DE LANGOUSTINES | CLIC BIEN …
Web Préparation. Mettre le tout à frémir dans une grande marmite. Laisser bouillir quelques minutes puis couper le feu et laisser infuser. Au bout de 10 minutes, reprendre l’ébullition. Rincer les langoustines puis les plonger …
From clicbienetre.com
From clicbienetre.com
See details
SPICY LANGOUSTINE BROTH BOUILLON DE LANGOUSTINE EPICE RECIPES
Web To prepare the langoustine, peel off the shells while still raw. In a skillet, add a little olive oil and slightly brown the langoustine, approximately 2 minutes. Remove the pan and …
From tfrecipes.com
From tfrecipes.com
See details
LANGOUSTINE (NORWAY LOBSTER) BROILED WITH GARLIC …
Web Instructions. Defrost the langoustines by leaving them in the refrigerator overnight. Quickly rinse, pat dry and set aside to prepare (keep chilled). Make the compound butter by working the garlic, parsley, dill, red …
From craftbeering.com
From craftbeering.com
See details
RECETTE DE LANGOUSTINES AUX éPICES - JOURNAL DES …
Web Préparation. 1 Chauffez le four à 240 degrés. 2 Enlevez la tête des langoustes et les boyaux. Décortiquez la membrane ventrale en gardant la carapasse. Coupez-les en deux dans la longueur. 3 Râpez le zeste du …
From cuisine.journaldesfemmes.fr
From cuisine.journaldesfemmes.fr
See details
SPICY LANGOUSTINE BROTH (BOUILLON DE LANGOUSTINE EPICE) RECIPE
Web Get Spicy Langoustine Broth (Bouillon de Langoustine Epice) Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; …
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love