- Langoustine
- 1 XXL Scottish Langoustine
- Blanched and peeled
- Langoustine bisque
- 225g Onions
- 75g Celery
- 275g Tomato
- 2 Cloves Garlic
- 1 Sprig Thyme
- 150g Cognac
- 1.5 Ltr White Wine
- 30g Olive Oil
- 1Tbl Tomato puree
- Tarragon
- 2Kg Langoustine Bones Ground
- Koshikari rice
- 250g rice
- 75ml wine
- 500ml dashi
- 1tsp crème fraiche
- 1 tsp parmesan
- 1 spring onion (sliced thin)
- Dashi
- 1 cup water
- 1 oz kombu
- 2 ounce dried bonito flakes
Scottish Langoustine, Koshihikari Rice, Katsuboshi by Seafood from Scotland
Scottish Langoustine, Koshihikari Rice, Katsuboshi by Seafood from Scotland
Scottish Langoustine, Koshihikari Rice, Katsuboshi by Seafood from Scotland
Ingredients
Method
Grill langoustine on Konro grill for approx. 2 mins on each side to get warm again, brush with bisque reduction.
Clean out langoustine heads, split and chop into 1cm pc
Heat olive oil and start to roast bones until turning pink
Add onions, celery, tomato, garlic, thyme into a separate pan and cook out like a fondue.
Add butter to roasting pan and caramelise shells slowly keeping butter golden not buerre noisette
Once roasted for approx 20 mins slowly, drain off and reserve butter.
Reduce white wine by one third and boil cognac for 4 secs.
Get a deep saucepan med hot, add a little pomace oil and start gently frying the rice, when it starts to crackle, add wine and deglaze, then add dashi 100ml at a time, keep stirring rice until tender, once all stock is evaporated, add all other ingredients and adjust seasoning with salt and lemon juice.
Heat the water and konbu together slowly in a saucepan over meduim heat.
Just before the water boils, take out konbu, add the bonito flakes, and turn off the heat.
Leave the stock until the bonito flakes sink to the bottom of the pan and then strain.
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