Ingredients Jump to Instructions ↓

  1. 2 cups dry white wine

  2. 2 tablespoons white wine vinegar

  3. 2 carrots, chopped

  4. 2 onions, chopped

  5. 2 ribs celery , chopped

  6. 6 sprigs parsley

  7. 10 peppercorns, crushed Salt and freshly ground black pepper

  8. 1/3 cup hazelnut oil

  9. 1 tablespoon chopped fresh parsley

  10. 2 teaspoons chopped fresh thyme

  11. 2 teaspoons chopped fresh chives Salt and freshly ground black pepper

  12. 18-24 langostinos (prawns), deveined Lemon wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Prepare the court bouillon by combining all the ingredients in a large pot, along with 1 quart of water. Bring to a boil, reduce the heat and simmer 30 minutes. Strain the liquid, return to pot and bring back to a simmer . Meanwhile, combine the hazelnut oil, parsley , thyme, chives, salt, and pepper, and set aside. Add the langostinos to the court bouillon, and poach until just cooked, 3 to 4 minutes. Pull the langostinos out and cut the tails in half, lengthwise. Arrange the warm langostinos on a platter and drizzle with the hazelnut-herb oil. Serve warm with the lemon wedges.


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