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Langoustine bisque

Langoustine is a luxury product so make sure you don’t forget to use the carcasses! In this recipe, the natural sweetness of langoustine is beautifully accentuated by the fennel and rooibos.

Makes 4.5 litres.

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Allergens and dietary requirements

  • Celery
  • Sulphite
  • Cow's milk
  • Lactose
  • Crustaceans
  • Pescetarian

Ingredients

1.5
kg
langoustine carcasses
150
g
leek, roughly cut
250
g
onion, roughly cut
150
g
carrot, roughly cut
250
g
celery, roughly cut
150
g
fennel bulb, roughly cut
2
heads
garlic, halved
250
g
shallot
50
ml
sunflower oil
50
g
ginger
10
g
thyme
10
g
red pepper
2
tbsp
tomato purée
1.5
l
white wine
3
l
water
1.5
l
whipping cream
10
g
rooibos tea
5
g
fennel seeds
10
g
baharat (spice mixture)
200
ml
lime juice
as needed
lime juice
as needed
butter
as needed
salt and pepper

Scale recipe

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