Preparation: 60 min.
Ingredients for
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-
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1 teaspoon tomato paste
2 teaspoons tomato paste
3 teaspoons tomato paste
4 teaspoons tomato paste
5 teaspoons tomato paste
6 teaspoons tomato paste
7 teaspoons tomato paste
8 teaspoons tomato paste
9 teaspoons of tomato paste
10 teaspoons of tomato paste
1 dash of xeresis vinegar
1 dash of xeresis vinegar
1 dash of xeresis vinegar
1 dash of xeresis vinegar
1 dash of xeresis vinegar
1 dash of xeresis vinegar
1 dash of xeresis vinegar
1 dash of xeresis vinegar
1 dash of xeresis vinegar
1 dash of xeresis vinegar
1 dash of cognac
1 dash of cognac
1 dash of cognac
1 dash of cognac
1 dash of cognac
1 dash of cognac
1 dash of cognac
1 dash of cognac
1 dash of cognac
1 dash of cognac
olive oil
olive oil
olive oil
olive oil
olive oil
olive oil
olive oil
olive oil
olive oil
olive oil
3 langoustines
6 langoustines
9 langoustines
12 langoustines
15 langoustines
18 langoustines
21 langoustines
24 langoustines
27 langoustines
30 langoustines
1.5 shallots
3 shallots
4.5 shallots
6 shallots
7.5 shallots
9 shallots
10.5 shallots
12 shallots
13.5 shallots
15 shallots
0.5 root
1 carrot
1.5 carrots
2 carrots
2.5 carrots
3 carrots
3.5 carrots
4 carrots
4.5 carrots
5 carrots
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About this recipe
I find langoustines to be one of the most sensual crustaceans, soft and full of flavor.
You can read the full recipe on page 107 from Mijn Pure Keuken 2
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