Ingredients:
8 langoustines (scampi) or king prawns, with shells
pinch of fennel seeds (wild fennel seeds preferred)
4 shallots
6 tbsp flat-leaf parsley
600ml cream
100g lightly-salted butter
1 tsp plain flour
300ml white wine
100ml Pernod
generous squeeze of lemon juice
rice pilaf, to accompany
Method:
Finely chop the shallots and remove the shells from the langoustines. Combine the shells and 1/4 of the shallots in a pot with half the white wine and 200ml water. Bring to a simmer and cook, covered for 10 minutes to form a flavoured sauce base.
Take 1 tbsp of the butter and mix to a paste with the flour and set aside.
Heat a large frying pan over low heat. Add half the butter and use to fry the remaining shallots for 4 minutes. Add half the peeled langoustines and cook for about 3 minutes, or until they are just pink.
Remove the cooked langoustines to a bowl and set aside. Heat the remaining butter in the pan, add the remaining langoustines and cook for 3 minutes or until pink. Remove with a slotted spoon and set aside.
Add half the Pernod and flambé. Now strain the langoustine shell stock along with the remaining white wine. Bring to a simmer and cook until the volume has reduced by half then whisk in the flour and butter paste. Whisk in the cream and cook gently until thickened. Adjust the seasonings and then flavour to taste with the lemon juice and remaining Pernod.
Return the langoustines to the pan and stir in the parsley.
Serve hot accompanied by a rice pilaf.
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