Langoustines with Brugge d'Or Sauce | Bruges cheese
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Langoustines with Brugge d'Or Sauce

4 pers.
25 min
  • 16 Langoustines

  • ½ liter strong fish stock

  • 75 g flour

  • 75 g Nazareth butter

  • 150 g grated Brugge d'Or 

  • 1 large tomato

  • Chives

  • Chervil

  • Pepper and salt

  1. Rinse the langoustines

  2. Sprinkle with pepper and salt

  3. Place in a buttered oven dish and bake for 5 minutes under the grill.

  4. Make a roux with the butter, flour and fish stock, grated Brugge d'Or, pepper, salt and nutmeg.

  5. Chop the fresh herbs and arrange on a plate, top with the langoustines and pour over the cheese sauce. Skin, deseed and cube the tomato.

  6. Garnish with the small cubes of tomato.