langoustine and fish:
In a stock pot simmer for 10 minutes (do not overboil as it becomes bitter):
½ litres of stock.
The langoustine shells.
1 small leek.
2 chopped shallots.
1 chopped celery stick.
3 sprigs fresh thyme.
In a pan fry in butter and oil:
Two to four fish fillets.
1 dozen langoustine tails.
Serve with sauce made with the following in a pan:
300 ml stock.
50 gm unsalted butter.
1 chopped shallot.
100 ml dry sherry.
1 bay leaf.
Finish off with 150 ml cream.
dill chervil and / or parsley.
