Gastronomixs

Langoustine fond

An excellent basis for many dishes.

Langoustine fond

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Ingredients

5

kg

langoustine heads

7.5

l

fish fumet

350

g

leeks, finely chopped

400

g

onion, finely chopped

300

g

carrot, finely chopped

300

g

fennel, finely chopped

300

g

celery, finely chopped

3

g

bay leaf

10

g

thyme

75

g

garlic

1

 

orange

1

 

lemon

2.5

kg

tomato, coarsely chopped

400

g

tomato purée

25

g

basil

2

dl

brandy

7.5

l

water

30

g

tarragon

2

dl

olive oil

Preparation method

  • Fry the langoustine heads in olive oil and flambé with the brandy.
  • Add the mixed chopped vegetables (mirepoix), and then add the tomato purée. Do not let them burn!
  • Add the fish fumet, the water, bouquet garni, orange, and lemon, and allow flavours to infuse for approximately 1.5 hours.
  • Pour through a conical sieve and reduce further if necessary.

Serving suggestions

  • As a basis for soup and various other dishes.

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