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Langoustine Stew with Poached Egg


Ingredients:6 people
  • langoustine tails
    30
  • smoked bacon cut into thin lardons
    80 g
  • eggs
    6
  • olive oil
    8 cl
  • civet sauce
    200 g
  • shellfish sauce
    200 g
  • cognac
    3 cl
  • salt freshly ground pepper
  • chervil
    a few branches


Preparation:
  • Preparation time:35 minutes
  • Cooking time:6 minutes


Langoustine Stew with Poached Egg

Difficulty:[usr 2]

Cook the langoustine tails in 5 cl of olive oil (3 minutes in all), and season. Poach the eggs.

Blanch and brown the bacon bits in the remaining 3 cl of olive oil, drain them, add them to the "civet/shellfish" sauce. Add brandy. Adjust the seasoning.

In 6 cassolettes, place the poached egg in the center, coated with the shellfish sauce. Arrange the langoustines in a star pattern, coat with the civet sauce.

Decorate with chervil.

A few tips, if you can't find shellfish sauce on the market, use whole langoustines and mark the base with an aromatic garnish, to which you can add a little lobster bisque.

For the civet sauce, same thing, if you can't find the sauce on the market, score a game stock with a few bones of venison and red wine + an aromatic garnish. But in principle, now you can find these sauces ready-made in specialized stores.

Langoustine Stew with Poached Egg

Photo Source:Master Chef Recipes

Recipe:Chef Guillo

Hubert's recipe