Langoustine Court Bouillon with Wild Mushrooms, Leeks, and Citronella
Langoustine tails, leeks, and mushrooms which have been barely cooked are submerged in a buttery broth flavored with citronella (lemongrass), lemon, and sea salt. Jumbo prawns or very large shrimp may be used in place of the langoustines.
- Langoustines - 12 medium (alt. jumbo prawns)
- Lemon Juice - 3 lemons
- Unsalted Butter - 1-3/4 cups (3-1/2 sticks), cut into tablespoon-sized pieces
- Sea salt and freshly ground black pepper to taste
- Baby Leeks - 4
- Wild Mushrooms - 12
- Chervil - 4 sprigs
- Lemongrass - 4 stalks
Twist the tails from the langoustines (if using prawns, remove the shells and heads). Twist the middle of the tail fins and carefully remove the black intestinal vein. Set the tail meat aside.
In a large saucepan over medium-high heat, bring 8 cups of water with lemon and 8 tablespoons of the butter to a boil. Add the langoustine heads and shells and cook 5 minutes. Strain through a fine-meshed sieve and add the citronella leaves. Return the broth to the heat and cook 8 more minutes to reduce in volume. Whisk in 8 more tablespoons of butter, sea salt, and pepper. Whisk in 4 more tablespoons of butter. Place on low heat to keep warm.
Cut off the base and tips of the leeks. Clean the leeks carefully, removing all sand. Bring a pan of water to a boil, plunge the leek into the water, return the water to a boil, and remove from heat. Drain and plunge the leek in cold water, then drain again.
Cut off the base of the mushroom stalks and scrape the stems and caps with a small knife to clean; wash briefly only if dirt is visible. Melt 8 tablespoons of butter in a large saute or frying pan over medium-high heat and sear the langoustine tails on all sides. Add the mushrooms and sear for 1 minute, rolling them gently about in the pan.
To serve: Place three langoustine tails and three mushrooms in each warmed serving bowl. Add the leek. Pour the court bouillon over them and garnish with chervil and lemongrass.