How to make a langoustine bisque, sauce, reduction and oil

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing dairy.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

Chop 1 celeriac in half and clean it, then cut it into big cubes.

Do the same with 2 onions, 1 bulb of garlic, 3 celery sticks, 1 big carrot, and 1 leek; put everything in a bowl and set aside.

Transfer 1500 grams of langoustine heads into a stand mixer fitted with a flat beater and mix until you have a thick paste; repeat with a total of 3 kilograms of langoustine heads.

Heat a pan and bake the langoustine paste until it starts to color, allowing all the liquid to vaporize.

Once the langoustine paste has a nice color, transfer it into a big pot.

Heat the pan again, add a splash of oil, and bake the vegetables until golden.

Add 300 grams of tomato paste to the vegetables and bake for 5 minutes.

Pour in 800 grams of white wine and 300 grams of cognac, along with 6 bay leaves, 5 grams of pepper grains, and 5 grams of coriander grains; reduce until it forms a thick sauce.

Add this sauce to the baked langoustine heads and cover with enough water.

Bring to a boil, then let it simmer for 45 minutes.

Drain the bisque and let it drip for at least 20 minutes to avoid wasting any liquid.

Put the bisque through a fine sieve and let it reduce until half.

To make the reduction, reduce the bisque for about 80% until perfect for glazing.

For the sauce, mix 2.5 liters of the bisque with 1 liter of double cream and reduce until half.

Use a hand blender to emulsify the sauce and season with salt and juice from 1 lime.

Mix again and put through a fine sieve.

For the langoustine oil, use 1 kilogram of the langoustine paste, heat a pan, and add a splash of oil to bake the paste.

Add 15 grams of smoked bell pepper powder and 6 pieces of star anise, baking for another 2 minutes.

Add 0.5 liters of neutral oil and let it simmer on low heat for 40 minutes, then strain through kitchen paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens