Langoustines on Ragout of Pumpkin, Peppers and White Beans

Rating: 2.8 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Langoustine broth:



A bean recipe for every taste:

Trick: Pumpkin seed oil harmonizes wonderfully with pumpkin.

1. remove the skin from the langoustines, remove the intestines. Rinse carcasses, pat dry, pound a little or cut off if necessary. Remove the inside of the head. Put langoustine tails on a cold plate, cover with foil, put to cool. If you want, you can marinate them with a little bit of olive oil, basil and some garlic slices.

Remove the seeds from the pumpkin, grate coarsely, mix with salt and soak in water for 10 minutes. Thereupon squeeze, reserving water.

3. shallots and garlic from the skin free, finely dice.

4. rinse bell bell pepper, cut in half, remove seeds, cut into 1 cm cubes.

Heat olive oil in a saucepan, add carcasses and brown quickly, add shallots and garlic cubes, sauté without coloring, add pumpkin and yellow bell pepper cubes, sauté a few minutes, extinguish with white wine, Noilly Prat and water, almost boil, fill with pumpkin water, add bay leaf and simmer for about 20 minutes with the lid open. Strain the gravy through a fine sieve and press it heartily.

For the ragout, remove the skin from the onion, cut in half, chop the ends and cut lengthwise into strips.

Remove the skin from the pumpkin, remove the seeds and cut into cubes of about 1 cm.

8. rinse bell bell pepper, peel, remove seeds, cut into tender strips.

9. 2 tbsp olive oil

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