Sauteed Langoustine With Chardonnay Reduction Food

SAUTEED SHRIMP WITH GARLIC AND WHITE WINE

Steps:

• Melt the butter in a large nonstick skillet over medium heat.
• Add in garlic; stir/saute 2 minutes.
• Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.
• Season with salt and pepper; transfer to a warm serving platter.
• Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds.
• Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
• Transfer to a serving plate; garnish with parsley sprigs and serve immediately.

GARLIC BUTTER LANGOSTINO

Steps:

• In a medium saucepan over medium heat, melt butter.
• Whisk in flour until it forms a paste (roux). Cook for 3 - 4 minutes.
• Add chicken stock and lemon juice while whisking constantly.
• Add garlic, salt and pepper. Stir to combine and bring to a simmer.
• Add langostinos, cook for 1 - 2 minutes to warm langostino.
• Remove from heat and add chopped parsley. Serve.

COD WITH HERBED WHITE-WINE LEMON SAUCE

Steps:

• Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
• Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.

WINE SAUCE FOR SEAFOOD

Steps:

• Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

SAUTEED LANGOUSTINE WITH CHARDONNAY REDUCTION

Steps:

• For langoustines:
• Separate the head from the tail and reserve the heads. Using kitchen shears, carefully cut the shell on the underside of the tail up to the last section before the "fins". You want to leave this on because it will protect the thinner part of the tail meat from over cooking. Discard the shell fragments and wrap and refrigerate the cleaned tails immediately.
• For shellfish butter:
• Preheat oven to 300°F. Put the heads in a roasting pan. Slowly roast at 300°F until dry (about 15 minutes). Add butter, let it melt until it has foamed, but before the milk solids begin to brown (noisette) and add water. Let cook for 2 hours at 200°F. Strain in a bowl, let it congeal in the refrigerator and separate the butter from the water. Discard the remaining water. Melt the butter and strain through cheese cloth. Yields about 3 oz.
• For langoustine broth:
• In a sauté pan over medium heat, slowly sauté the langoustine heads with the shellfish butter. Pour the chicken stock, cook slowly. Skim the surface of the broth. Let cook for about an hour. Strain the broth through cheesecloth. Yields about 1 1/2 cups.
• For the Chardonnay reduction:
• Cut the onions in quarters, dice the quince, and simmer slowly in a pot with 1 tablespoon of unsalted butter. The vegetables shouldn't take on any color. Add the grapefruit zest, vanilla seed and pepper. Pour the wine and the langoustine broth; reduce quickly on the stove. When the liquid has been halved, add the remaining butter. Continue until the sauce reaches a desired consistency (about 15 minutes). Add the chili and mint; let them infuse for a few minutes and strain the sauce. Reserve for final assembly of the dish.
• For the salsify:
• Peel the salsify and slice into two inch pieces on the bias. Season with salt and olive oil. In a sauté pan, add half the duck fat; pan fry the salsify, add the chicken stock and butter. Cook quickly on the stove. Reduce the stock completely and remove the salsify. Heat a clean frying pan until it's very warm, pour the remaining duck fat, and roast the salsify until it has a golden color. Season with pepper and "fleur de sel." Reserve on the side until you are ready to plate the dish.
• For the truffle dressing:
• Mix all the ingredients together; macerate the basil (whole leaves) in the vinaigrette. Season the broccoli sprouts with the truffle vinaigrette right before serving.
• Final assembly:
• All of the ingredients are served warm with the exception of the broccoli sprouts. Make sure that you have all of the components of the dish ready for plating before you cook the shellfish - salsify and sauce are warm and broccoli sprouts are dressed with the vinaigrette. When you are ready to serve, heat a saut pan, add the remaining shellfish butter and place the seasoned shellfish in the pan. After about 1 minute, turn the shellfish over and finish cooking (2 to 3 minutes).
• Presentation:
• Arrange the salsify around the plate. Put the langoustine tails on top (tail out) and the dressed broccoli sprouts in the center of the plate. Spoon Chardonnay reduction over langoustine tails and serve immediately.

LANGOUSTINE & CHARDONNAY

Steps:

• For langoustines:
• Separate the head from the tail and reserve the heads. Using kitchen shears, carefully cut the shell on the underside of the tail up to the last section before the "fins". You want to leave this on because it will protect the thinner part of the tail meat from over cooking. Discard the shell fragments and wrap and refrigerate the cleaned tails immediately.
• For shellfish butter:
• Preheat oven to 300F. Put the heads in a roasting pan. Slowly roast at 300F until dry (about 15 minutes). Add butter, let it melt until it has foamed, but before the milk solids begin to brown (noisette) and add water. Let cook for 2 hours at 200F. Strain in a bowl, let it congeal in the refrigerator and separate the butter from the water. Discard the remaining water. Melt the butter and strain through cheese cloth. Yields about 3 oz.
• For langoustine broth:
• In a saute pan over medium heat, slowly saute the langoustine heads with the shellfish butter. Pour the chicken stock, cook slowly. Skim the surface of the broth. Let cook for about an hour. Strain the broth through cheesecloth. Yields about 1 1/2 cups.
• For the Chardonnay reduction:
• Cut the onions in quarters, dice the quince, and simmer slowly in a pot with 1 tablespoon of unsalted butter. The vegetables shouldn't take on any color. Add the grapefruit zest, vanilla seed and pepper. Pour the wine and the langoustine broth; reduce quickly on the stove. When the liquid has been halved, add the remaining butter. Continue until the sauce reaches a desired consistency (about 15 minutes). Add the chili and mint; let them infuse for a few minutes and strain the sauce. Reserve for final assembly of the dish.
• For the salsify:
• Peel the salsify and slice into two inch pieces on the bias. Season with salt and olive oil. In a saute pan, add half the duck fat; pan fry the salsify, add the chicken stock and butter. Cook quickly on the stove. Reduce the stock completely and remove the salsify. Heat a clean frying pan until its very warm, pour the remaining duck fat, and roast the salsify until it has a golden color. Season with pepper and "fleur de sel." Reserve on the side until you are ready to plate the dish.
• For the truffle dressing:
• Mix all the ingredients together; macerate the basil (whole leaves) in the vinaigrette. Season the broccoli sprouts with the truffle vinaigrette right before serving.
• Final assembly:
• All of the ingredients are served warm with the exception of the broccoli sprouts. Make sure that you have all of the components of the dish ready for plating before you cook the shellfish and salsify and sauce are warm and broccoli sprouts are dressed with the vinaigrette. When you are ready to serve, heat a saucepan, add the remaining shellfish butter and place the seasoned shellfish in the pan. After about 1 minute, turn the shellfish over and finish cooking (2 to 3 minutes).
• Presentation:
• Arrange the salsify around the plate. Put the langoustine tails on top (tail out) and the dressed broccoli sprouts in the center of the plate. Spoon Chardonnay reduction over langoustine tails and serve immediately.

GRILLED LANGOUSTINES WITH GARLIC BUTTER

Steps:

• Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brush langoustines with garlic butter and grill, basting several times and turning once, until cooked through.;

SAUTéED MUSHROOMS IN A WINE REDUCTION

Steps:

• In a large saute pan, melt butter and oil over medium heat.
• Add your mushrooms and let them brown about a 2-3 minutes per side.
• When mushrooms are nicely browned, add wine, salt and pepper and deglaze the pan.
• Let the wine simmer and reduce for 7-10 minutes or until most of the wine has evaporated. Serve immediately.

LANGOUSTINE AND ANGEL HAIR

Steps:

• In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
• To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
• Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.