Cream of Mâche with Langoustine RecipeOrigin: France Period: Modern |
Ingredients
300g wild mâche [lamb's lettuce] (or cultivated lamb's lettuce) [reserve a little for garnish]
Cream of Mâche with Langoustine Preparation:Method:Begin with the cream of mâche: Melt the butter in a pan and use to gently fry the mâche, onion, shallots, potatoes and leek greens for about 6 minutes, or until the onion is soft and translucent. Add 1l water and the stock cube at this point and bring to a simmer. Cook for about 30 minutes then take off the heat and set aside to cool slightly before turning into a blender and puréeing until smooth. Adjust the seasonings to taste then set aside. In the meantime, heat a non-stick pan then add the prepared langoustine and fry quickly for about 4 minutes, or until cooked through and coloured pink. To serve, divide the cream of mâche between four shallow serving bowls. Arrange the cooked langoustine around the outside, garnish with the reserved lamb's lettuce and serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Cream of Mâche with Langoustine to your online bookmark site: 
|
|
More European recipes... More Modern recipes... More recipes for Pies and Tarts... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with greens and seafood as primary ingredients: Broccoli Purée Sweet and Sour Red Cabbage Patzaria Salata Bengali Spinach Brussels Sprouts in Sour Cream Comfrey and Peanuts Blanched Hogweed Shoots with Herbed Butter Hot and Spicy Chicken and Dandelion Peanut and Greens Soup Vermicelli-coated Prawn Croquettes Sahina Shrimp Creole and Smoked Cheese Pizza Halloween Swamp Dip Spinach and Cheese Strata Westfälischer Kohl Pollack with Cockles and Sea Beet Brussels Sprouts Purée Reedmace, Prawn and Crow Garlic Fried Rice Sheep's Sorrel and Purslane Soup Irish Sorrel Soup Savoy Cabbage Purée Malawian Cabbage Spicy Prawns with Black Mushrooms Langoustines à la Provençale Garidossalata Braised Pork and Red Cabbage Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
