Langoustine Bisque Recipe | FINE & WILD UK | How To Cook Langoustines
Try This Amazing Langoustine Bisque Recipe With Delicious Scottish Langoustines From FINE & WILD UK, Purveyors Of Caviar | A5 Wagyu | Fresh Truffles | Ibérico Ham | Seafood
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Cooking tools:
- Heavy-based pot
- Kitchen shears
- Plate
- Refrigerator
- Ladle
- Stove
- Chef's knife
- Cutting board
- Colander
- Ice water bowl
- Mixing bowl
- Slotted spoon
- Fine-mesh sieve
- Saucepan
- Immersion blender
- Skillet
- Heavy-based frying pan
- Measuring spoon
- Tongs
- Serving bowl
- Spoon
- Citrus press
Ingredients
- 1 Onion
- 1/2 a Medium Leek
- 1 Small Fennel Bulb
- 2 Cloves of Garlic
- 2 Sticks of Celery
- 4 Large Wild Langoustines
- 1 Tbsp Tomato Purée
- 1/2 a Small Head of Cauliflower
- 50ml Brandy
- 175ml Vermouth
- 1 ltr Fish Stock
- Splash of Double Cream
- 1 large knob of butter
- 1/2 a Lemon
- A Few Sprigs of Thyme
- Small handful of chives
- 1 Bay Leaf
- Olive Oil
- Salt
- Pepper
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