Langoustines in a Chervil and Cucumber Broth

Name: Langoustines in a Chervil and Cucumber Broth
Cuisine: British
Ingredients: 1 medium red onion; 55 g/2 oz fine asparagus tips; 15 cm/6 inch piece of cucumber cut into two pieces each 7.5cm/3inches long; 16 langoustines; 55 g/2 oz cold and diced unsalted butter; handful of fresh chervil picked of its leaves; handful of fresh chervil picked of its leaves; 1 onion; 1 stick celery; ½ white of leek; ½ small chilli; 10 g/¼ oz fresh ginger; 850 ml/1½ pt water; 75 ml/2½ fl oz white wine vinegar; ½ tbsp mustard seeds; 10 g/¼ oz black peppercorns; 1 star anise; 20 g/¾ oz sea salt; 10 g/¼ oz sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Langoustines should, to my mind, be treated very simply indeed. Their flavour is so delicate that to do anything extreme with them would be sacrilege, so the bouillon used here has a very subtle flavour.

Ingredients

1 medium red onion
2 sticks celery
55 g/2

Europe
United Kingdom
Soup
Fish course
Gluten-free
Pescatarian

Method

Start by making the bouillon, either a day or two before it is needed or on the same day. Roughly chop all the vegetables including the chilli and the ginger and place these in a saucepan along with the water and vinegar. Add the remaining ingredients and bring to the boil; simmer for 5 minutes. Allow to go cold then strain.

Peel the red onion and cut it into wedges allowing 3 wedges pe