Name: Raymond’s Langoustine Bouillabaisse
Yield: 10
Ingredients: For the potato tuile; 250g/9oz potatoes, peeled and cut into even pieces; 250g/9oz water; 1 tsp sea salt; 1 tsp onion seeds; 1 tsp fennel seeds; For the bouillabaisse jus; ½ medium white onion, peeled and finely chopped; ½ medium fennel, finely chopped; 3 tbsp olive oil; 1 clove garlic, peeled and roughly chopped; 1 tbsp tomato puree; 250g/9oz plum tomatoes, roughly chopped; 2 pinches sea salt; 1 pinch cayenne pepper; 500g/1lb 2oz langoustine shells, roughly chopped; 2 tbsp cognac; 150ml/¼pt white wine; 150ml/¼pt cold water; For the confit fennel; 2 medium fennel; 2 star anise; 2 sprigs thyme; 1 tbsp Pernod (optional); 3 pinches sea salt; Olive oil to cover and cook the fennel; For the saffron aioli; 1 pinch saffron powder or strands; 2 tbsp recently boiled water; ½ clove garlic, peeled and finely chopped

VMG Recipes