Yield: 2 servings
|8||Portions of Langoustines; (save 1 head on)|
|1 pint||Fish stock|
|1||Star anise; crushed|
|1 tablespoon||Freshly squeezed lemon juice|
|½||Bulb fennel head; chopped|
|1 tablespoon||Double cream|
|2 tablespoons||Tomato sauce|
|¼||Chilli pepper; chopped finely|
|1 teaspoon||Parsley; chopped|
|2 teaspoons||Balsamic vinegar|
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
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