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Langoustine Ravioli
From the restaurant "AUBERGE A LA POELE D'OR" in Lauterbourg
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Ingredients to serve 4 people
12 langoustines (prawns)
1/2 dl of dry white wine
2 dl of fish stock
3 tarragon leaves
100 g white mushrooms
aromatic vegetables for the court bouillion (leek, celery and carrot)
aromatic vegetables for the julienne of vegetables
branch of thyme
oil and butter
1 clove of garlic
1 spoonful of tomato puree
juice from half a lemon
shallots
crème fraîche
Ingredients for the ravioli pasta:
100 g of flour
1/2 egg
peanut oil
Preparation
Make a well with the flour and place in the center half of a beaten egg, a little oil, a little hot water, and a pinch of salt. Mix, but do not knead too long. Let the dough rest for half an hour.
During this time separate the langoustine tails from their shells and poach them in a court bouillion which has been prepared with the aromatic vegetables and a trickle of vinegar.
Prepare a stock with the langoustine shells by darkly browning them in some very hot oil with some chopped shallots, garlic and tomato puree.
Deglaze with the white wine and add the fish stock, tarragon, thyme, and let simmer for 10 minutes. Roll the dough out until it is thin and cut out 6 round ravioli pockets per person, each having an 8 cm diameter.
Poach the pasta in a lot of water, cool them and let drain on a dish-towel.
Beforehand, the mushrooms should have been cleaned, cooked in a little butter and lemon juice and chopped. The vegetables should have been julienned, blanched and drained.
Cut the langoustine tails in two, horizontally, and remove the bones as well as any impurities. Garnish the raviolis with the chopped mushrooms and one-half of a langoustine tail which has been folded in the middle.
Place the raviolis on a large plate, decorate with the julienned vegatables and bake in the oven.
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