Scottish Langoustine with Chickpea Puree and Shellfish Bisque
Richard Corrigan's Scottish langoustine with chickpea puree and shellfish bisque. The full recipe and method from the Corrigan Collection kitchen.
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Cooking tools:
- Stove
- Pot
- Saucepan
- Mixing bowl
- Chef's knife
- Paring knife
- Cutting board
- Fine-mesh sieve
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 12 langoustines, whole
- 4 spears white asparagus
- 4 spears green asparagus
- 1 tbsp chives, chopped
- Shells and heads from the langoustines
- 50ml cooking olive oil
- 1 carrot
- 1 onion
- ½ head fennel
- 4 cloves garlic
- 3 tbsp tomato puree
- 200ml brandy
- 500ml double cream
- 500ml milk
- 4 sprigs tarragon, picked
- 1 Jalapeno chili
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