Langoustine, Bisque, Buttermilk and Fennel Recipe

Langoustine, Bisque, Buttermilk and Fennel Recipe

www.greatbritishchefs.com

A delicious seafood starter recipe showcasing the very best of British produce from chef Paul Welburn, using fresh langoustines and fennel.

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Cooking tools:

  • Grill
  • Immersion blender
  • Fine-mesh sieve
  • Mason jar
  • Freezer
  • Pot
  • Saucepan
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Wooden spoon
  • Ladle
  • Tongs
  • Spoon
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Kitchen towel
  • Plate
  • Serving bowl

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

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