- 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
