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Langoustines La Table Du Roy |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 23 December 2013 at 11:34 |
My trip dedicated to tasting and an epicurean escape to southern Fance, can be considered anthropological fieldwork of a particularly wonderful type. Imagine, a small fortified medieval town steeped in 9th Century history, 40 minutes north and east from the Marseille Airport. Dressed in sparkles and Christmas lights, and filled with busy shoppers, and bursting with enchantment and the ever so prominent IX Century Castle, Chateau Du I´Emperi, perched on the hill above. A stroll among cobbled lanes and Stone Archways, a journey back in time ... This récipe comes from a restaurant called The King´s Table, La Table Du Roy ... Chef Mathias Pérès ... ******* Photo Courtesy: Philippe Germain Img:http://i1265photobucket.com LANGOUSTINES ( Jumbo Prawns / Shrimps ) Au Le Salon Du Provençe ) 2 cups dry White French wine 2 bay leaves 1 Tablespoon fresh thyme herb a Pinch of Ground Saffron ( I place my Saffron Threads in a Mortar and Pound them with a Pestle until they are dust like in texture ) a Pinch of Smoked Paprika ( Can use: Pimentón de La Vera ) 1 Kilo of jumbo prawns available 3 tblsps. French creamy style room temperatura butter 1/8 cup shallots minced finely 1 garlic clove minced 1/8 cup cream ( and a whisk ) 1 shot glass of Pineau Des Charentes or White Grape Juice or Cognac 1/8 Cup of fresh minced flat leaf parsely 2 tblsps. all purpose flour 1) Combine the dry White wine, bay leaves, fresh thyme, saffron and a pinch of smoked paprika in a large skillet or earthenware on médium high flame 3 minutes to burn off the alcohol 2)Now add the langoustines and cover ... approx 4 minutes, 2 minutes per side on low slow flame 3)Remove from heat with slotted spoon 4) Reserve cooking liquid 5) Now melt butter in heavy large skillet or earthenware and add the shallots and the garlic and sauté 2 1/2 minutes on low flame 6) Add the flour and stir 1 minute and whisk in the reserved cooking wine liquid 7)low boil until it is reduced to 1/2 cup ( 6 to 7 mins. ) 8) whisk in the parsely and a Little cream and simmer until the liquid is reduced - 3 mins. 9) mix in the Langoustines and season with salt and freshly ground black pepper for a toss, a minute or so and serve with White wine of choice and rustic bread ... Enjoy, very sublime and very light ... Margaux Cintrano |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Wow Margi! Beatiful story and great looking plate/recipe! I'll have to look into this one a bit more to get all of it's intricacies.
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Enjoy The Food!
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Thats a pretty serving! Love the recipe too.
It is a pity that I am the only one in my family that can eat prawns, the others are allergic - so I don't even bring them in the house
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Resident Peasant
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Anne,
Firstly, Happy Holidays. One can sub lobster, crab or sea scallops ... or even a delicate White fish ... Yes, it is quite a Vision Gourmand photograph. My friend, and associate collaborator, photographer and author, had taken the photo and he does some amazing work. The récipe itself is actually quite versatile. Thank you very much. Margaux. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan,
Firstly,Buon Natale ... As we know each other since the summer of 2010, I want to take a momento to explain that this photograph was taken by a dear French friend, who is a profesional photographer and author of dressage and the art of plating, an expert on the subject. He is also one of the Judges on the French Panel for selecting the best dressed plates for major competitions. This dish was divine. I have not yet, made the récipe however, I will. I am in Zúrich, visiting younger un-identical twin daughter. We are having Christmas Eve dinner at her mother in law´s. So, prior to our leaving to return to Madrid on 30th, I shall prepare Chef Mathias ( pronounced; Ma chia ) Pérès´ récipe ... Also, note the lavendar colored Cauliflower !!! This is true Provençal ... Amazing ... I enjoyed the profile of the dish very much. My article on the LA TABLE DU ROY: www.guidepost.es ( PART 1 ) Enjoy and happy holidays. Margaux. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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