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Langoustine & bisque
Ingredients
| Quantity | Item |
|---|---|
| 20 | Fresh langoustine (or however many you wish) |
| A large glug | Olive oil |
| 2 | Carrots, diced |
| 3 sticks | Celery, diced |
| 1 | Onion, diced |
| 1 | Orange, peel of |
| 3 | Garlic cloves, crushed |
| 1 | Chilli, sliced |
| Pinch | Coriander seed |
| Pinch | Fennel seed |
| Pinch | Cumin seed |
| 4 | Medium fresh tomatoes, diced |
| 1 glass | Cognac |
| 2 glasses | White wine |
| 1 litre | Chicken stock |
Method
Langoustine
- Separate the tails from the head and claws keeping shell on langoustine. Set aside head and claws.
- Add langoustine to pan of seasoned boiling water.
- Bring back to boil for 2 mins.
- Drain and set aside to cool.
- Remove langoustine from shells and then add shells to bisque mixture.
Bisque
- Heat large glug of olive oil in large pan.
- Once hot, add all langoustine tails and empty shells to pan and fry for about 5 mins.
- Add carrots, celery, onion, orange peel, crushed garlic, sliced chili, coriander, fennel seeds, cumin and tomatoes, stir well.
- Add good cognac, wine and chicken stock and reduce for an hour.
- Strain liquid and serve with cooked langoustine.
