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🍽️ Langust Tails in Tomato-Wine Sauce

245 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp olive oil
• 2 langoustine tails (with shell, fresh or frozen)
• 2 tbsp finely chopped parsley
• 250 g pureed tomatoes
• 80 ml dry white wine
• 1 tbsp vinegar
• 2 bay leaves
• salt
• pepper (from the mill)
• salad leaves

Instructions

1. 1. Let the frozen langust tails thaw slowly.
2. 2. Heat the oil in a pan.
3. 3. Fry the langust tails with shells in the oil for a few minutes.
4. 4. Turn the tails until they turn pink.
5. 5. Add pureed tomatoes, wine, vinegar, bay leaves, salt, and pepper to the pan.
6. 6. Simmer everything on low heat with the lid on for about 25 minutes.
7. 7. Remove the tails from the pan.
8. 8. Split the tails in half lengthwise from the back.
9. 9. Serve the tails on lettuce leaves.

Nutrition per serving

• kcal: 245
• Protein: 24 g · Fett/Fat: 14 g · Carbs: 7 g