Langoustine fond
An excellent basis for many dishes. Ideal component for using the remains of cleaning langoustines! Makes 15l.
đœïž Makes 15
Nutritionper 100 gâș
106
Calories
11g
Protein
7.6g
Carbs
3g
Fat
Ingredients
| 5 kg | langoustine heads |
| 200 ml | olive oil |
| 200 ml | brandy |
| 350 g | leeks, finely chopped |
| 400 g | onion, finely chopped |
| 300 g | carrot, finely chopped |
| 300 g | fennel, finely chopped |
| 300 g | celery, finely chopped |
| 75 g | garlic |
| 2.5 kg | tomato, coarsely chopped |
| 400 g | tomato purée |
| 7.5 l | fish fumet |
| 7.5 l | water |
| 3 g | bay leaf |
| 10 g | thyme |
| 25 g | basil |
| 30 g | tarragon |
| 1 | orange |
| 1 | lemon |
Instructions
- Fry the langoustine heads in olive oil and flambé with the brandy.
- Add the mixed chopped vegetables (mirepoix), and then add the tomato purée. Do not let them burn!
- Add the fish fumet, the water, bouquet garni, orange, and lemon, and allow flavours to infuse for approximately 1.5 hours.
- Pour through a conical sieve and reduce further if necessary.
Serving suggestions:
- As a basis for soup and various other dishes.
- Use in a dish with components of crustacean and shellfish.
- Use in a dish with components of turbot, potato, and pumpkin.
- Use in a dish with components of halibut, green legumes, and celeriac.