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Suggest a better descriptionPlace the langoustines, fish stock, star anise, lemon juice, fennel head, fennel bulb into a tray and bring to the boil. Then reduce to a simmer. Remove the heads, shell and de-vein the langoustine. Place into poaching liquor and cook for approximately 35 minutes (depending on size). Remove with a spider or perforated spoon and cool. Mix all the ingredients together and either leave chunky or pass through a fine sieve. Place a little cucumber spaghetti to the base of the glass. Top with the langoustines, coat with the sauce and top with more cucumber spaghetti. Decorate and serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 2 servings | ||
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Calories: 155 | ||
Calories from Fat: 75 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 1033.3mg | 36 % | |
Potassium 735.2mg | 19 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 10.9g | ||
Protein 7g | 10 % | |
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: 155
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