Langoustine and Tomato Sauce
Ingredients
- Ingredients
- 1 Fennel bulb
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- 2 Tbsps Pernod
- 5 ozs dry white wine
- 4 Tomatoes
- 6 ozs Mushrooms (Chanterelles or black trumpet)
- 8 shallots
- 8 fresh garlic cloves
- salt
- freshly ground peppers
- 8 Langoustine
- 3 ozs Whipped cream
- 1 pinch sugar
- Fresh herbs for garnish, parsley and shiso)
Preparation steps
Trim the fennel, rinse, put aside the green for garnish and cut the tuber small. Sauté until translucent in 1 tablespoon oil in a hot pot. Mix in the tomato paste and pour in the Pernod and the wine. Rinse the tomatoes, cut out stem approaches, dice and add to the fennel. Simmer gently about 20 minutes.
Preheat the oven to 180°C (approximately 350°F).
Clean the mushrooms and tear smaller as needed. Peel the shallots and garlic and place with the mushrooms on a baking sheet. Drizzle with 2 tablespoons oil, season with salt and pepper and bake in the oven until golden brown, about 15 minutes.
Place the langoustine in a large pot of boiling salted water and cook for 2-3 minutes.
Strain the sauce through a fine sieve, pour back in the pot with the cream, let simmer until slightly creamy and season with salt, pepper and sugar.
Lift the langoustine from the water with a skimmer, drain and serve halved lengthwise with the sauce and the mushroom vegetables on plates. Serve garnished with herbs and fennel leaves.
