Langoustine, Bisque, Buttermilk and Fennel Recipe - Great British Chefs

Ingredients

• 12 langoustines, live
• oil
• salt
• 1 fennel
• 100g of white wine
• 100ml of white wine vinegar
• 50ml of water
• 50g of sugar
• thyme
• 1 tsp salt
• 1 onion, chopped
• 2 celery sticks, chopped
• fennel
• 3 garlic cloves
• 4 sprigs of thyme
• 1 bay leaf
• 1 star anise
• 1 tsp tomato paste
• 75ml of brandy
• 250ml of white wine
• 250g of tomatoes
• 2l fish stock
• 100ml of buttermilk
• 1 tsp pickled lemon
• pepper
• 250g of butter
• 2 sheets of nori seaweed
• sea fennel
• sea purslane
• bronze fennel