Try this Essence of Tomatoes And Langoustine recipe, or contribute your own.
Suggest a better descriptionFor the coulis: Discard the tomato and puree the tomato flesh in a food processor, push the puree through a fine sieve and season with salt and pepper. Warm the coulis gently and add the soaked gelatine and leave to chill in fridge. For the fromage frais: Put the fromage frais in a small mixing bowl with the chopped shallots and season with salt and pepper. Set aside to chill. For the essence: Place the tomatoes and basil in a robot coup and season, then crush the tomatoes. Then hang the puree in Muslim cloth and allow the clear juices to drop out. When you have approx 80ml stop and chill the juice in the fridge. Once chilled correct the seasoning. Slowly poach the langoustines. To serve: Put the fromage frais mixture in the centre of a small bowl then cover with the tomato coulis and allow to set hard. When set put the langoustines on top of the coulis and pour the chilled tomato essence around. Garnish with a sprig of basil.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 1 servings | ||
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Calories: 65 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.4mg | 0 % | |
Potassium 357mg | 9 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 16.6g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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