Langoustine consommé with tagliatelle - bay leaves, thyme
Ingredients
800g of langoustines
200g of carrots 200g of onions
100ml of white wine
2 tomatoes
1 egg white
Fresh coriander
Salt and pepper
Olive oil
Instructions
Boil the langoutines in boiling water with a handful of salt for 5 minutes.
Cut the langoustines to remove the meat in whole and set aside the shells to realize the consommé.
To realize the consommé:
- Heat up some olive oil in a pot
- Add in diced carrots and onions
- Put in the shells, stir and cook until lightly burned at the bottom of the pot.
- Add in white wine, tomatoes, juice of the langoustine, bay leaves and thyme
- Add in water to cover and leave to simmer for an hour
When consommé is cooked, drain out the residue and keep the consommé in soft boiling.
Add an egg white into the consommé, remove the egg white when cooked, and drain out for remaining residue. Bring back into soft boiling and sprinkle some sliced coriander, salt and pepper.
Serve immediately with your favourite pasta.
Bon appétit !
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