Spicy Langoustine Broth Bouillon De Langoustine Epice Recipes

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.

SPICY LANGOUSTINE BROTH (BOUILLON DE LANGOUSTINE EPICE)

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.

LANGOUSTINE & CHARDONNAY

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 300F. Put the heads in a roasting pan. Slowly roast at 300F 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 200F. 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 saute pan over medium heat, slowly saute 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 saute 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 its 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 and salsify and sauce are warm and broccoli sprouts are dressed with the vinaigrette. When you are ready to serve, heat a saucepan, 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.

SPICY ALBONDIGAS

Steps:

• Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
• Bring chicken broth to a boil over medium heat in a large kettle.
• Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
• Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

SAUTEED LANGOUSTINE WITH CHARDONNAY REDUCTION

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.