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 |
