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Langoustine velouté

This langoustine velouté is made from the langoustine consommé which is clarified with miso. This makes this sauce extra potent in umami. 

Makes 1000g. 

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Allergens and dietary requirements

  • Crustaceans
  • Sulphite
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

200
g
fennel bulb, finely cut
250
g
onion, finely cut
250
g
leek, finely cut
40
g
parsley stems, finely cut
60
g
butter
250
g
sake
600
g
langoustine consommé
200
g
whipping cream
100
g
butter
as needed
lemon, juice
as needed
salt and pepper

Scale recipe

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