Langoustines with Straffe Hendrik Tripel bisque

Ingredients

For the langoustines:

  • 8 large langoustines
  • 1 tbsp olive oil
  • Flower of salt

For the Straffe Hendrik Tripel bisque:

  • The heads and shells of the langoustines
  • 1 shallot, finely chopped
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 tbsp tomato puree
  • 100 ml Straffe Hendrik Tripel
  • 500 ml fish stock
  • 100 ml cream
  • 50 g butter
  • 1 tsp cayenne pepper
  • Salt and pepper

For the citrus gel:

  • 100 ml fresh orange juice
  • 50 ml fresh lime juice
  • 2 g agar agar
  • 1 tsp sugar

For the crispy brioche with fennel seeds:

  • 4 slices of brioche bread
  • 1 tsp fennel seeds, lightly toasted
  • 30 g butter, melted

For the finishing:

  • Edible flowers
  • Vene cress, Purple shiso, Nasturtium

Instructions

For the Straffe Hendrik Tripel bisque:

  • Peel the langoustines and remove the intestinal tract. Store the langoustines in the refrigerator until use.
  • Heat a dash of olive oil in a pan and fry the langoustine heads and shells until they turn red.
  • Add the shallot, carrot and celery and simmer gently for 5 minutes.
  • Stir in the tomato puree and deglaze with the Straffe Hendrik Tripel. Let it reduce for a while.
  • Add the fish fumet and simmer gently for 30 minutes.
  • Strain the bisque and reduce to the desired intensity.
  • Add cream and assemble the bisque with butter. Season with cayenne pepper, salt and pepper.

For the citrus gel:

  • Combine the orange juice, lime juice, sugar and agar-agar in a saucepan.
  • Bring to the boil and simmer for 1 minute.
  • Pour into a flat dish and let cool until a firm gel forms.
  • Mix smooth with a hand blender and place in a spray bottle.

For the crispy brioche with fennel seeds:

  • Preheat the oven to 160° C.
  • Cut the brioche bread into bars that are slightly larger than a langoustine. Note: the crisps will shrink a little during baking.
  • Brush the brioche with melted butter and sprinkle with the toasted fennel seeds.
  • Bake for 10 minutes until crispy and golden brown.

For the langoustines:

  • Insert a skewer into the langoustines to prevent them from curling up during cooking.
  • Fry them briefly in olive oil, just a few seconds per side, and season with fleur de sel.

Finish:

  • Arrange 2 bars of crispy brioche on the plate.
  • Place a fried langoustine on each brioche.
  • Squirt dots of citrus gel on and around the langoustines.
  • Spoon a little bisque around it.
  • Finish with the edible flowers and cress varieties.