Langoustine bisque & sauce

The langoustine bisque

12	langoustine heads and claws
1	carrot
0.5	leek
3	celery sticks
1	onion
300 g	canned tomatoes
1 g	coriander seeds
2 g	black pepper
4 cloves	garlic
2	bay leaves
300 g	white wine
1 liter	water

Place all the langoustine heads and claws in a mixing bowl and beat it with a flat beater till it’s a thick paste. We do this so you can pan fry a larger surface and create more flavor. If you don’t have a stand mixer that’s strong enough cut the heads and claws a couple of times with a cleaver or an old chefs knife. After that pour a drizzle of oil in a hot pan and pan fry the langoustine paste on a medium high heat till a nice golden brown color has formed. This is going to take some time, so be patient! Meanwhile we can cut the vegetables. First peel the carrot and cut it in four even pieces. Cut those pieces in thin slices. Now cut a leek in half and wash it well. Then cut half of the leek in thin slices as well. Also do this with the celery sticks. Then cut the onion in half, clean it and slice it in thin slices. The final thing to prep is the canned tomato. Open up the can and blend it till smooth. Now as you can see a beautiful color has formed and there’s a nice fond on the bottom of the pan as well. So now add your cut vegetables and pan fry it for another couple of minutes. Once the vegetables have a good color as well add the blended canned tomatoes and also add the coriander seeds, the black pepper, the garlic that’s cut in half and the bay leaves. And then again, continue panfrying till a nice fond has formed on the bottom of the pan. When making bisque it’s all about creating layers of flavor, this takes time. After that deglaze the pan with the white wine and let it reduce until almost everything has evaporated. Then add the water to submerge all your ingredients and let it simmer on a medium low heat for 45 minutes. Once that’s done pass the bisque through a fine sieve and let it drip for at least 30 minutes so you don’t waste a single drop. After that bring the bisque to a simmer once more and use a ladle to remove any oil or protein that floats on top. Do this for a couple of minutes till you have a beautiful clear bisque.

The langoustine sauce

300 g	langoustine bisque
150 g	cream
	salt
	lime juice

First measure 300 grams of the bisque into a saucepan and add the cream. Reduce this for about 25% till you’re happy with the flavor. When that’s the case season it with salt and a squeeze of lime juice. Give it a final taste for seasoning and keep it in your fridge for later.