Langoustine fond
An excellent basis for many dishes. Ideal component for using the remains of cleaning langoustines! Makes 15l.
š½ļø Makes 15
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 purƩe |
| 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 flambƩ with the brandy.
- Add the mixed chopped vegetables (mirepoix), and then add the tomato purƩe. 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.