ling with langoustines and sea fennel
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.
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.
ingredients - info

ling with langoustines and sea fennel

tomato paste cream paprika powder butter fish spices leek fennel dragon dried tomatoes dill
Nederlands - français
ling fillets langoustines sea fennel shallot carrots garlic olive oil chicken stock Monbazillac
?
Belgian Cuisine and more creative cooking
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.
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
ling fillets langoustines sea fennel shallot carrots garlic olive oil chicken stock Monbazillac
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
?
privacy policy
Nederlands
français
Belgian Cuisine and more creative cooking DIRECTIONS INGREDIENTS