Impress your Guests with a Fennel and Langoustine Ragoût with Saffron
Who wouldn’t like to have a neighbour who can whip up a Ragoût of Fennel and Langoustine with Saffron (recipe below) for a dinner party? This savoury “stew” is served on little boxes of puff pastry.
Inspired by Provence, David decided on a pink-theme for their dinner starting with a potted salmon appetizer (watch for the recipe) and this served this impressive seafood main course. The meal was paired with three rosé wines from Mirabeau Wines, in Cotignac. Read his full post and the tempting step-by-step photos here.
Ragoût of Fennel and Langoustines with Saffron
This recipe seems complex, but it is actually quite easy. The "boxes' of puff pastry are easy enough to make (details below).
- 1lb (approx) All-Butter Puff Pastryeither homemade or purchased
- 3tbsp Butter
- 2large fennel bulbstopped, cored, and diced
- 2large Shallotspeeled and diced
- 3-4tablespoons Water
- 3/4cup Seafood Stock
- 3/4cup White Wine
- 1tsp Saffron threads
- 3large Plum tomatoescored, seeded and diced
- 1cup Frozen Peasthawed
- 1pound Langoustine Tailscooked
- 1/2cup Heavy Cream
You can substitute shrimp for the langoustine.
To make the boxes: I use a sharp knife to cut around the edges and create a box with handles. See my illustration above in the post. (It might help to do a test using a square piece of paper so you can begin to understand the folds.) Use a little egg white to attach the strips to the bottom. Score the inside edge of the box with a sharp knife. Brush bottom with egg white, being careful the egg white doesn’t touch the sides or they won’t puff.