Cassolette of langoustine

 
                          CASSOLETTE OF LANGOUSTINE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       ea           Langoustine
    4       ea           Scallops
    2       tb           Oil, olive
    2       tb           Butter
    2       tb           Shallots, finely chopped
    2       ts           Juice, lemon
      1/4   c            Vermouth, white
    1       c            Cream, heavy
    2       ts           Fish Veloute **
    1       md           Carrot, julienned
    1       ea           Leek, julienned
    1       ea           Celery, stalk, julienned
                         Salt
                         Pepper
 
        ** 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, Fournou's Ovens, Stanford Court Hotel,
       :       San Francisco, CA
   
       Pastry Chef:  Jim Dodge
  
 
 
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