Langoustine Custard, Crab and Dill Recipe - Great British Chefs

Ingredients

• 150g of dill, leaves picked
• 150g of vegetable oil
• 2 bulbs of fennel, roughly chopped
• 6 tomatoes, roughly chopped
• 4 sticks of celery, roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 leek, roughly chopped
• 500g of tomato paste
• 10g of fennel seeds
• 750g of white wine
• 5kg langoustine shells
• fish stock, to cover
• olive oil, for cooking
• 6 eggs
• 40g of cream
• 3 shallots, diced
• vinegar, such as white wine vinegar or apple cider vinegar
• 120g of white crab meat, cooked
• 300ml of buttermilk