ingredients langoustine-caviar-brioche-apple-lemongrass-monk-s-beard
Serves 4 portions
For the langoustine:
Medium Scottish (allow 3 per portion) |
12 |
Caviar |
30g |
For the Bisque:
Olive oil |
50g |
Onion (finely chopped) |
100g |
Tomatoes (diced) |
300g |
Lemongrass (crushed and finely sliced) |
15g |
Ginger (puree) |
5g |
Tomato puree |
30g |
Langoustines cloves, heads (head matter removed) and shells |
12 |
White wine, boiled for 2 mins |
500g |
Whipping cream |
100g |
Shellfish stock (or fish stock) |
800g |
Cognac |
15g |
Lemon juice |
10g |
Butter |
100g |
Salt |
|
For the Brioch:
Loaf of brioche (500g) |
1 |
Langoustine bisque |
300g |
Fresh free range eggs, (medium) |
4 |
Salt |
4g |
For the Thai shallots:
Thai shallots |
20 |
Water |
125g |
Red wine vinegar |
125g |
Castor sugar |
90g |
Star anise |
1 |
Sprig Thyme |
1 |
Clove Garlic |
1 |
For the lemon grass oil:
Fresh lemongrass |
20g |
Kaffir lime leaf |
5g |
Lime zest |
3g |
Rapeseed oil |
120g |
Lime juice |
10g |
Salt |
1g |
For the Granny Smith Apple puree:
Granny smith apples |
2 |
Monk’s beard |
100g |
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