Langoustine Chardonnay Recipes

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SAUTEED LANGOUSTINE WITH CHARDONNAY REDUCTION



Sauteed Langoustine with Chardonnay Reduction image

Provided by Laurent Gras

Categories     Shellfish     Lobster     Root Vegetable     White Wine     Winter

Yield Serves 4

Number Of Ingredients 41

For langoustines
20 langoustines (about 4 pounds) (You may substitute with king prawn, Australian Crayfish or large 2 to 3 oz.-shrimp with heads)
1 oz. shellfish butter (see below)
pepper
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 1/2 oz. shellfish butter
For Chardonnay reduction
3 oz. red onion (3 small pieces)
4 oz. quince
10 oz. Chardonnay
10 oz. langoustine broth
3 grapefruit peelings (use a vegetable peeler)
20 peppercorns (preferably Indonesian)
1/4 vanilla bean
3 oz. unsalted butter
1/4 dry chili
1 mint leaf
pepper
For salsify
1 lb. salsify
1/4 oz. olive oil
1/2 oz. duck fat
1 oz. butter
1 1/2 cup chicken stock
sea salt (fleur de sel)
black pepper
For truffle dressing
2 oz. olive oil
1/2 oz. truffle juice
1 oz. lemon juice
salt
white pepper
3 basil leaves
4 oz. broccoli sprouts

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.

GRIDDLED LANGOUSTINES WITH HAZELNUT BUTTER



Griddled langoustines with hazelnut butter image

Langoustines, or Dublin Bay prawns, make a great starter. You can make this ahead for a fuss-free seafood feast

Provided by Good Food team

Categories     Starter

Time 20m

Number Of Ingredients 6

10 Scottish langoustines , heads removed, shelled, and tails left on
1 tsp hazelnuts , toasted
25g butter
few parsley leaves, finely chopped
1 tsp olive oil
10 wooden skewers

Steps:

  • Thread the langoustines carefully onto the skewers and chill for up to a day. For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.
  • When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the oil. Griddle each skewer for 1-2 mins, turning, until pink and just cooked. Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.

Nutrition Facts : Calories 222 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium

LANGOUSTINES WITH SALAD



Langoustines with salad image

Simply and easy recipe for good tasting langoustines. A great starter for any meal. Ideal for 4 persons.

Provided by belldavies

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Bring a large pan of salted water to the boil, then add the langoustines and cook for one minute. Drain the langoustines and set aside to cool slightly before removing the tail meat. (Reserve the shells for another recipe, such as for making stock.)
  • Place the chicken stock into a pan and bring to the boil. Cook for 6-8 minutes over a high heat, or until the stock has reduced in volume by half. Stir in the cream and cook for a further 6-8 minutes, or until the liquid has reduced in volume by half again.
  • Stir in two-thirds of the butter a little at a time, until the butter is incorporated into the sauce, then whisk in the lemon juice and season, to taste, with salt and freshly ground black pepper. Keep warm.
  • Melt the remaining butter in a frying pan until foaming, then add the langoustine tail meat and fry for 2-3 minutes, or until golden-brown and heated all the way through. Remove from the heat and set aside.
  • In a large bowl, mix together the Little Gem lettuce leaves, salad leaves and herbs. Whisk the red wine vinegar and olive oil together in a bowl until well combined, then drizzle over the salad and herbs and lightly mix to coat evenly.
  • To serve, divide the salad among four serving plates, then place the langoustines alongside and drizzle over the sauce.

LANGOSTINO BISQUE



Langostino Bisque image

This is a fun recipe that uses langostino tails to make a tasty bisque. I use Aleppo pepper in this which is about half a hot as crushed red pepper. It adds a bit of warmth and enhances the flavors. Serve with croutons or your favorite crackers.

Provided by Dan Toomey

Categories     Seafood Soup

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 medium sweet onion, coarsely chopped
1 cup chicken bone broth
1 cup clam juice
½ cup coarsely chopped fresh mushrooms
½ cup coarsely chopped celery with leaves
½ cup coarsely chopped carrots
½ cup coarsely chopped red bell pepper
½ teaspoon ground Aleppo pepper, or more to taste
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper
1 (12 ounce) package frozen pre-cooked langostinos (such as Trader Joe's®), thawed, divided
1 cup heavy whipping cream
½ cup Marsala wine
1 cup croutons

Steps:

  • Melt butter in a soup pot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add bone broth, clam juice, mushrooms, celery, carrots, bell pepper, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper. Stir in 1/3 of the langostino tails; bring to a boil.
  • Reduce heat and simmer for 20 minutes. Remove from the heat and use an immersion blender to puree until smooth. Add cream, Marsala wine, and remaining langostino tails.
  • Return to the stove over low and heat until flavors have blended, about 5 minutes; do not boil.
  • Taste and season as needed with salt and Aleppo pepper.
  • Ladle into bowls and garnish with croutons.

Nutrition Facts : Calories 294 calories, Carbohydrate 12.1 g, Cholesterol 142.1 mg, Fat 19.8 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 11.8 g, Sodium 510.5 mg

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