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| langoustines bisque |
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| langouttines tagliatelle |
Bought live langoustines at the little fish market in Rovinj, Croatia. Turned into 3 delicious dishes.
First, blanch one by one till the tail just curl up, enjoy crunchy sweet tail.
Second, cut up claws and together with tail shells, turn into bisque, with spinach and carrot added at the end.
Third, scrape out the uncooked fat from inside the head, cook in butter, a little bisque to serve as sauce for tagliatelle.
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