In a medium saucepan over medium-high heat combine the shallots, wine, Vanilla Bean seeds and pod, Orange Extract and saffron threads. Cook until reduced to about 3 tablespoons. Remove the Vanilla Bean pod.
Stir in the cream and cook until it bubbles.
Reduce heat to low and add in the butter one piece at a time while whisking, fully incorporating each piece before adding another. Stir in the tarragon, salt and white pepper.
To prepare the langoustine tails, heat oil over medium-high heat. Add in the langoustine tails and cook, stirring frequently, just until tails are pink and cooked through, about 5-6 minutes. Add to the sauce and serve immediately over saffron rice. Garnish with extra tarragon and serve with a Meyer lemon wedge, if desired.
Recipe by Food for My Family
In a medium saucepan over medium-high heat combine the shallots, wine, Vanilla Bean seeds and pod, Orange Extract and saffron threads. Cook until reduced to about 3 tablespoons. Remove the Vanilla Bean pod.
Stir in the cream and cook until it bubbles.
Reduce heat to low and add in the butter one piece at a time while whisking, fully incorporating each piece before adding another. Stir in the tarragon, salt and white pepper.
To prepare the langoustine tails, heat oil over medium-high heat. Add in the langoustine tails and cook, stirring frequently, just until tails are pink and cooked through, about 5-6 minutes. Add to the sauce and serve immediately over saffron rice. Garnish with extra tarragon and serve with a Meyer lemon wedge, if desired.
Recipe by Food for My Family
Madagascar Bourbon Vanilla Beans
Pure Orange Extract
