Ingredients

• 2 cups dry white wine
• 2 tablespoons white wine vinegar
• 2 carrots, chopped
• 2 onions, chopped
• 2 ribs celery, chopped
• 6 sprigs parsley
• 10 peppercorns, crushed
• Salt and freshly ground black pepper
• 1/3 cup hazelnut oil
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh chives
• Salt and freshly ground black pepper
• 18-24 langostinos (prawns), deveined
• Lemon wedges, for garnish

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Instructions

1. Prepare the court bouillon by combining all the ingredients in a large pot, along with 1 quart of water. Bring to a boil, reduce the heat and simmer 30 minutes. Strain the liquid, return to pot and bring back to a simmer. Meanwhile, combine the hazelnut oil, parsley, thyme, chives, salt, and pepper, and set aside.
2. Add the langostinos to the court bouillon, and poach until just cooked, 3 to 4 minutes. Pull the langostinos out and cut the tails in half, lengthwise. Arrange the warm langostinos on a platter and drizzle with the hazelnut-herb oil. Serve warm with the lemon wedges.