| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Sami |
Coxon’s kit, Coxon2 |
2 |
servings |
INGREDIENTS
| 8 |
|
Portions of Langoustines; (save 1 head on) |
| 1 |
pt |
Fish stock |
| 1 |
|
Star anise; crushed |
| 1 |
tb |
Freshly squeezed lemon juice |
| 1/2 |
|
Bulb fennel head; chopped |
| 1 |
tb |
Mayonnaise |
| 1 |
tb |
Double cream |
| 2 |
tb |
Tomato sauce |
| 1/4 |
|
Chilli pepper; chopped finely |
| 1 |
tb |
Brandy |
| 1/2 |
|
Cucumber; spaghetti |
| 1/2 |
|
Lemon juice |
| 1 |
ts |
Parsley; chopped |
| 2 |
ts |
Balsamic vinegar |
INSTRUCTIONS
Place 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.
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