Langoustine Tails with Thermidor Sauce
Prep time: 35 minServes: 4
Pairs with
The langoustine's elegant sweetness and the creamy Gruyère sauce demand a white with body and minerality — Meursault or Grand Cru Chablis.
Ingredients
- 20 langoustine tails, raw
- 2 tbsp butter
- 2 shallots, finely chopped
- 100 ml dry white wine
- 100 ml fish stock
- 150 ml cream
- 1 tsp Dijon mustard
- 1 tbsp chopped tarragon
- 30 g Gruyère, grated
- Cayenne pepper
- Salt
Method
- 1Half-cook the langoustines in butter for 1 minute per side. Set aside.
- 2Sauté the shallots. Pour in wine and stock. Reduce by half. Add cream, mustard and tarragon. Cook to sauce consistency.
- 3Divide the langoustines among gratin dishes. Spoon over the sauce. Top with Gruyère.
- 4Gratin under the grill for 2–3 minutes. Serve with a lemon salad.