Langoustines and girolle mushrooms

For all your festive menu inspiration, throughout the month of December, our resident Chef, Frederic Bozzo, will share a delicious, yet simple menu and provide all the advice you need to create the perfect pairings with Dourthe wines.

Check out the interview posted last year with all his top tips for the most delicious food and wine pairings:
The art of wood and wine pairing by Frédéric Bozzo, Dourthe Chef.

And to launch the Christmas season, here’s a wonderfully festive and flavoursome starter.

Preparation time: 1hr

• 16 langoustines (medium sized)
• 70g chopped shallots
• 600g girolle mushrooms
• 25cl fresh single cream
• 25cl veal stock
• 24cl dry white wine
• Salt and pepper
• Olive oil

Preparing the girolles

Wash the mushrooms well and cut at the base of the stalk. Transfer to a frying pan and stir to release some of the juices. Add 3 tbsp olive oil and toss to brown lightly.

Preparing the langoustines 

Twist and remove the head of each langoustine. To remove the flesh from the tail, press the tail on both sides until you hear a crack, pull away the two ends rather like a cracker and release the meat. Set aside.

Preparing the sauce 

In a frying pan fry the shallots in olive oil over a gentle flame to soften without letting them brown. Deglaze the pan with a splash of white wine and pour over the veal stock. When the stock has reduced, add the fresh cream, saving around 2 tbsp for later. Add salt and pepper to season.

Cooking the langoustines

Heat a tbsp. olive oil in a frying pan over a hot flame and vigorously toss the langoustines. Set to one side.

Serving

Place four langoustine tails in a deep plate to form a cross, place the mushrooms on top and around the sides and finally pour the sauce around the tails to a form an outer circle. Garnish with a sprig of dill.

Next recipe: Filet de boeuf Rossini…

(Crédits photos : twinphotographie.com)