Langoustine bisque with monkfish and chervil

Langoustine bisque with monkfish and chervil

New year dinner, course 1:  This is a lovely starter, the langoustine bisque is powerful and creamy while the monkfish is sweet and firm textured. This is also a great way to use your leftover langoustine shells from this dish, Grilled langoustine

Langoustine bisque

  • Langoustine shells
  • Onion
  • Garlic
  • Thyme
  • White wine
  • Paprika
  • Tomato paste
  • Cognac
  • Double cream
  • Salt & pepper

Preheat a big pot, add oil and langoustine shells and fry for a couple of minutes. add the tomato pate, then add the cognac and flambe. When the flames have gone add the onion, garlic, thyme and paprika and fry for another couple of minutes. now add the white wine and water to cover the shells and let it simmer for about 30 – 45 minutes, removing any gathering froth form the top. Strain the soup and let it reduce by about 1/3. Finally add double cream and season with salt and pepper

Monkfish & Assembly

  • Monkfish
  • Butter
  • Lime juice
  • Chervil

Remove the skin from the monkfish and cut into portion pieces. Season with salt and pepper and fry in butter for a couple of minutes on each side, basting the fish with the cooking juices. Take off the heat and drizzle with lime juice.

Place the monkfish piece in a plate, pour the langoustine around the fish and garnish with lots of chervil.