Try this Cassolette of Langoustine recipe, or contribute your own.
Suggest a better description** Fish stock, roux, salt and pepper. Shell the langoustine. Soak the scallops in cold running water to clean. In a saute pan, heat the oil and butter, then saute shallots. Add langoustine, salt, pepper, and scallops. Saute quickly, they should be left slightly underdone; remove langoustine and scallops with slotted spoon and drain. Deglaze with lemon juice and vermouth. Add cream, fish veloute, salt and pepper and cook until the sauce is thick and smooth, whisking occasionally. Add julienned vegetables, langoustine, and scallops and cook very briefly until they are heated through. On individual serving plates, dish out three langoustine and one scallop. Pour sauce and julienned vegetables over the top and garnish with chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournous Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 330 | ||
Calories from Fat: 312 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.6g | 46 % | |
Saturated Fat 18.3g | 91 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 101.7mg | 31 % | |
Sodium 87.8mg | 3 % | |
Potassium 99.4mg | 3 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.3g | ||
Protein 3.8g | 5 % | |
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: 330
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