Langoustine wonton bouillon
Langoustine wonton bouillon
People
For 2Preparation time
45 minutesCooking time
5 minutesResting time
1 hourWinery pairing
Cordon Rouge
INGREDIENTS
Dough
- 200g flour
- 15cl warm water
Filling
- 100g langoustine meat
- 4 chopped green onions
- 100g ground pork
- 1 pinch of salt
- 1 pinch of pepper
- 1 tablespoonful soy sauce
- 1/2 teaspoonful sugar
Langoustine Bouillon
- Langoustine shells
- 1 carrot
- 1 shallot
- 1 garlic clove
- 1 leak white
- 2 drizzles of olive oil
- 1 pinch of coarse salt
- 50g butter
RECIPE
Step 1. Dough
- Mix the dough ingredients in a bowl and knead for 10 min. Form a ball and leave to rest for 1h.
- Roll out the dough to 2 mm on a floured work surface.
- Use a pastry cutter to form 8 cm-diameter circles.
Step 2. Filling
- Shell the langoustines.
- Roughly chop the langoustine meat, mix with the rest of the ingredients and knead to obtain a filling.
Step 3. Folding
Put a little filling in the center of the dough circles, then close the dumplings into halfmoons.
Step 4. Bouillon
- Wash, peel and dice the vegetables.
- Pour a drizzle of olive oil into a pressure cooker and heat on a high heat.
- Brown the vegetables, then sweat the shells without browning them. Add 1L of water and leave to cook on a low heat for 25 min. Leave to infuse for 5 min, away from the heat.
- Filter with a conical strainer and add salt if necessary.
- Heat the butter to bubbling point in a small frying pan. Turn off the heat when it is no longer sputtering.
- Cook the wontons in a large volume of boiling water for 5 min.
Step 5. Plating-Up
Arrange the wontons in a soup dish and pour the bouillon over them. Add a little brown butter and garnish with baby shoots or flowers.
Mumm Cordon
Rouge
Mumm Cordon Rouge is ideal for an aperitif among friends or over a meal –those moments when everything simply clicks and positive energy flows: real friends sharing real talk, everyone at ease in a joyful, convivial atmosphere.