This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Langoustine gratin
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines.
This recipe is quite long to make, but can be prepared in stages over a number of days. The end result is well worth all the effort.
This recipe is quite long to make, but can be prepared in stages over a number of days. The end result is well worth all the effort.
90 K 4.3/5 (41 reviews)
2 hours 15 min.
Average
27.60 €
6 people
14 IngredientsLast modified on: December 30th 2019
For 6 people, you will need:
- 1
1 kg 500 g langoustines (scampi) - 2
1 bouquet garni - 3
30 g onion - 4
30 g butter - 5
200 ml water - 6
200 ml dry white wine - 7
2 carrots - 8
3 turnips - 9
1 courgette - 10 30 g butter
- 11
250 ml liquid cream - 12
20 g cornflour - 13
salt - 14
pepper - Total weight: 3,175 grams
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 45 min.
All in all: 2 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Boiling the langoustines
Boil the langoustiens for 30 seconds in boiling salted water, then cool under running cold water.Shell them and set aside the tails. Keep half the heads for making the fumet.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 2 min.
Melt 30 g butter in a large saucepan on medium heat, then add the chopped onion, salt and pepper.
Cook for 1 minute without colouring.
Cook for 1 minute without colouring.
Stage 4 - ⌛ 1 min.
Add the langoustine heads...
Stage 5 - ⌛ 2 min.
... and crush briefly with the end of a rolling pin, for example.
Stage 6 - ⌛ 1 min.
Pour in 200 ml water and 200 ml dry white wine, then add the bouquet garni.
Stage 7 - ⌛ 5 min.
Bring to the boil, then turn down the heat to its lowest setting and leave to reduce by half.
This simmering will create the "fumet", as the liquids (water and wine) mingle with the flavours of the bouquet garni and langoustine heads.
This simmering will create the "fumet", as the liquids (water and wine) mingle with the flavours of the bouquet garni and langoustine heads.
Stage 8 - ⌛ 40 min.
The vegetable brunoise
While the fumet is reducing, rinse and peel 2 carrots and 3 turnips, then dice very small ("fine brunoise").Rinse the courgette and cut the part with the green skin into tiny dice (you can use the leftover courgette in another recipe).
I have to admit, this is a long, arduous task!
Stage 9 - ⌛ 5 min.
Bring a large saucepan of salted water to the boil.
Immerse a fine metal strainer, which will enable you to remove the vegetables quickly.
Immerse a fine metal strainer, which will enable you to remove the vegetables quickly.
Stage 10 - ⌛ 1 min.
Toss the diced courgettes into the water, wait until the pan comes back to the boil, then remove them immediately by simply lifting out the strainer.
Stage 11 - ⌛ 1 min.
Cool the diced courgettes under running cold water to stop the cooking...
Stage 12 - ⌛ 2 min.
...drain thoroughly, then tip out onto absorbant paper to wait.
Stage 13 - ⌛ 5 min.
Do the same with the carrots and turnips, which can be cooked together, and for 30 seconds longer than the courgettes.
Note: Don't throw this cooking water away - it is now worth keeping.
Note: Don't throw this cooking water away - it is now worth keeping.
Stage 14 - ⌛ 4 min.
Stage 15 - ⌛ 3 min.
The gratin cream sauce
Let's go back to the fumet, which by now should be reduced by half. Strain into a bowl and discard everything but the liquid.Stage 16 - ⌛ 2 min.
Pour this back into the pan (after rinsing out), but be careful to keep back the dregs of the fumet which will be full of sand and should be discarded.
Stage 17 - ⌛ 8 min.
Put the fumet back on medium heat and leave to reduce by half again.
Stage 18 - ⌛ 3 min.
Add 250 ml liquid cream, salt lightly, pepper and then check the seasoning.
Stage 19 - ⌛ 2 min.
Stage 20 - ⌛ 4 min.
Assembling the gratin
Preheat the oven to 390°F (200°C).Butter a gratin dish and spread the mixed diced vegetables in an even layer.
Stage 21 - ⌛ 2 min.
Arrange the sautéed langoustine tails on top.
Stage 22 - ⌛ 2 min.
Pour the sauce over.
Stage 23 - ⌛ 15 min.
Cooking and serving
Bake for about 15 minutes, until the top is nicely browned (finish under the grill if necessary).Stage 24
Best served plated up (on hot plates): try to keep the langoustines on top and the vegetables underneath.
Remarks
As I was saying, this recipe takes a long time, but much of it can be prepared in advance. Only the assembly of the gratin and final cooking need to be done just before serving.
You will see that in stage 19 the cream is not reduced, but thickened with cornflour instead. This is to keep a decent quantity of sauce without it being too liquid, otherwise it would run into the bottom of the dish.
If you are happy with the idea, you can dispense with boiling the langoustines in salated water in stage 1 and shell them raw before the sauté stage (stage 14).
To simplify the recipe, just slice the vegetables thinly instead of cutting into brunoise dice.
You will see that in stage 19 the cream is not reduced, but thickened with cornflour instead. This is to keep a decent quantity of sauce without it being too liquid, otherwise it would run into the bottom of the dish.
If you are happy with the idea, you can dispense with boiling the langoustines in salated water in stage 1 and shell them raw before the sauté stage (stage 14).
To simplify the recipe, just slice the vegetables thinly instead of cutting into brunoise dice.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 270 RDI=100 % | 80 RDI=8 % | 160 RDI=30 % | 2,880 RDI=140 % | 12,040 RDI: 140 % |
| Per 100 g | 8 RDI=3 % | 2 RDI=0 % | 5 RDI=1 % | 90 RDI=5 % | 380 RDI: 5 % |
| Per person | 50 RDI=20 % | 10 RDI=1 % | 30 RDI=4 % | 480 RDI=20 % | 2,010 RDI: 20 % |
How much will it cost?
- For 6 people : 27.60 €
- Per person : 4.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Langoustines (scampi)
Like these other recipes: Langoustine sabayon tart, Chilli langoustines, Scrambled eggs with langoustines and asparagus tips., Langoustine and leek tarts, Sesame fried scampi, ... See them all 6
Liquid cream
Like these other recipes: Pear and strawberry verrine with tiramisu cream, Blackberry and almond fondant tart, Eggs "en cocotte" with spinach, Baked eggs with chicken and spinach, Spaghetti with mussels and basil, ... See them all 174
Dry white wine
Like these other recipes: Montbenoit's canapés, Polenta with spinach and soft-poached egg, Spaghetti with smoked salmon, Saltimbocca, Salmon with sorrel, ... See them all 70
Water
Like these other recipes: Butter cream, Italian hot chocolate , How to use gelatin, Turnip top soup, Quince and apple compote, ... See them all 141
Other recipes you may also like
Smooth mixed vegetable soup
Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside. January 3rd 2014362 K4.4 2 hours 3 min.
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish. June 22th 2013277 K4.9 55 min.
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon August 8th 2010186 K3.8 1 hour 25 min.
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer. October 5th 2011288 K4.3 1 hour
Red sea bream fillets in a soy-sauce marinade
In this recipe, fillets of red sea bream are marinated in a mixture of soy sauce, lime juice and olive oil before being pan fried. March 16th 2014117 K4.9 25 min.