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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