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.
77 K 4.3/5 (40 reviews)
2 hours 15 min.
Average
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
Change measures:
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 : $32.35
- Per person : $5.40
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: Sesame fried scampi, Langoustine and leek tarts, Langoustine sabayon tart, Scrambled eggs with langoustines and asparagus tips., Chilli langoustines, ... See them all 6
Liquid cream
Like these other recipes: Household cake (Gâteau de ménage), Paris flan filling, Mousse with two chocolates, Tarte Normande, Pain perdu, ... See them all 170
Dry white wine
Like these other recipes: Winegrowers' sausage casserole, Veal Marengo, Rillons de Tours, Seafood sauerkraut, Creamy risotto with diced vegetables and flax seeds, ... See them all 68
Water
Like these other recipes: Pumpkin (or potimarron) soup, How to cook pasta properly, Turnip top soup, Mushroom velouté, Quick chicken curry, ... See them all 136
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021347 K5 50 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017764 K 313.7 40 min.
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...March 18th 2013244 K4.8 2 hours 25 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.26 M 64.2 4 days 15 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.