How to make
Cut all of the vegetables. Peel the langoustines if you like to use the heads and shells for the stock. I always have such skins frozen, so I use them and I leave the langoustines whole in the sauce. Either way it will work out fine.
Place a suitable cookware over low to medium heat with the skins and pour the cognac. Never pour directly from the bottle. Immediately flambé and have a lid close at hand, with which you can always cover and extinguish the fire if you see it getting too big. Use a pan with a long handle to be further away from the flame - just in case. Wait a few seconds for it to go out and then the alcohol will have completely evaporated. Remove it from the heat.
Fry the vegetables, until they soften and pour the wine. When reduced by half, add the stock and water. Boil for 20 minutes and blend. Then add the flambéed heads and skins and boil for another 20 minutes.
Strain the finished sauce through a fine strainer and place it back onto the heat, by reducing it to a minimum.
The fish fillets are cleaned from the skin, they are washed and dried well. Season each fillet with salt and roll them in flour. Fry for two to three minutes on each side.
Add the langoustines to the sauce, by increasing the heat slightly, season with salt, white pepper and soy sauce. Cook for 4 minutes and add the fish fillets, then remove from the heat. Sprinkle the dish with chopped fresh parsley.
Serve with white wine with light fruity flavors.
Enjoy!
