{"id":28948,"date":"2023-10-31T09:49:30","date_gmt":"2023-10-31T08:49:30","guid":{"rendered":"https:\/\/aveqia.com\/?post_type=recipe&p=28948"},"modified":"2024-09-04T14:48:14","modified_gmt":"2024-09-04T12:48:14","slug":"langoustine-with-leek-apple-fennel-and-langoustine-bisque","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/langoustine-with-leek-apple-fennel-and-langoustine-bisque\/","title":{"rendered":"Langoustine with leek, apple, fennel and langoustine bisque"},"content":{"rendered":"\n

<\/p>\n\n

\n

Some of autumn’s finest flavors in one dish: langoustine with leek, apple, fennel and velvety langoustine bisque. A well-balanced and flavorful dish that gives you an experience you won’t forget. If you struggle to find fennel pollen, you can leave it out or finely grind some fennel seeds to sprinkle over the dish.<\/p>\n

Enough for about 10 guests.<\/p>\n

Langoustine<\/strong><\/h3>\n
    \n
  • 10 pcs Langoustine<\/span><\/li>\n
  • 10 slices of Lardo<\/li>\n
  • 5 cloves of garlic<\/li>\n
  • 50 g Butter
    \n<\/span><\/li>\n<\/ul>\n

    Peel the langoustines. Save the heads and shell for broth. Char the langoustine with a gas burner.
    \nMelt butter with crushed garlic and bring to a simmer. Brush the langoustine tails with garlic butter and add the sliced lardo. Char just before serving.<\/p>\n

    Langoustine bisque<\/b><\/span><\/h3>\n
      \n
    • 3 Banana shallots<\/li>\n
    • 5 cloves of garlic<\/li>\n
    • 1 Fennel bulb<\/li>\n
    • 5 g Fennel seeds<\/li>\n
    • 5 g Dill seed<\/li>\n
    • 50 g Tomato paste<\/li>\n
    • 200 g White wine<\/li>\n
    • 500 g Double cream<\/li>\n
    • 50 g Milk<\/li>\n
    • 60 g Pernod<\/li>\n
    • 1 piece of glowing coal<\/li>\n
    • Lemon juice<\/li>\n<\/ul>\n

      Roast the langoustine shells at 200\u00b0C for about 20 – 30 minutes. Chop the shallots, garlic, fennel into smaller pieces and
      \nfry with fennel seed, dill seed and roasted lobster shells. Add the tomato paste and fry thoroughly. Add the white wine and reduce by half. Add the cream and milk and reduce to a good consistency. Add a glowing piece of coal and strain. Add the Pernod and season with salt and lemon juice.<\/p>\n

      Leeks<\/strong><\/h3>\n
        \n
      • 200 g leeks<\/li>\n
      • 40 g Water<\/li>\n
      • 20 g Salt<\/li>\n
      • 20 g Sugar<\/li>\n
      • 50 g Butter<\/li>\n<\/ul>\n

        Slice the leeks into half-centimeter thick slices. Place the leek slices in a vacuum bag with water, salt, sugar and butter.
        \nBake at 90\u00b0C for 25 minutes. Remove and leave to cool.<\/p>\n

        <\/h3>\n

        Apple balls<\/strong><\/h3>\n
          \n
        • 2 pcs Granny Smith apples<\/li>\n
        • 100 g Elderflower pickling liquid<\/li>\n<\/ul>\n

          Peel the apples and core them with a melon baller. Place in a vacuum bag with the elderflower infused pickling liquid Seal and let rest at room temperature.
          \nSave the apple juice for the apple pur\u00e9e below.<\/p>\n

          Apple puree<\/strong><\/h3>\n
            \n
          • 2 pcs Apple Fanny\/Red love<\/li>\n
          • 1 pc Jalape\u00f1o<\/li>\n
          • 100 g Apple juice<\/li>\n
          • 50 g Olive oil<\/li>\n
          • 2 g Pectin<\/li>\n
          • Apple cores<\/li>\n<\/ul>\n

            Dice the apples and the cores from the apple balls and place in the oven at 175\u00b0C for about 20 minutes. Chop the jalape\u00f1o and fry with the apples in olive oil. Add the pectin and apple juice. Cook until soft and blend into a creme.<\/p>\n

            Fennel<\/strong><\/h3>\n
              \n
            • 1 Fennel bulb<\/li>\n
            • 50 g Lemon juice<\/li>\n
            • 50 g Cucumber<\/li>\n
            • 50 g Olive oil<\/li>\n
            • 5 g Salt<\/li>\n<\/ul>\n

              Make a citronette by mixing lemon juice, cucumber, olive oil and salt. Strain and set aside. Slice fennel on a mandolin and dress with
              \nthe dressing just before serving.<\/p>\n

              Garnish<\/strong><\/h3>\n
                \n
              • Fennel pollen<\/li>\n
              • Flowers<\/li>\n<\/ul>\n

                 <\/p>\n<\/div>\n <\/div>","protected":false},"featured_media":28863,"template":"","recipe_category":[],"course":[227,260,258],"season":[],"class_list":["post-28948","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-fish","course-sauces","course-shellfish"],"acf":[],"yoast_head":"\nLangoustine with leek, apple, fennel and langoustine bisque - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Langoustine with leek, apple, fennel and langoustine bisque och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/langoustine-with-leek-apple-fennel-and-langoustine-bisque\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Langoustine with leek, apple, fennel and langoustine bisque - 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