Turbot Soup with Langoustine

Brittany is famous for many reasons. Unspoilt medieval villages, empty roads, beautiful countryside, celtic atmosphere, great food, friendly people and an extraordinary coastline. Any one of these reasons would be enough to explain why we fell in love with Bretagne but when you include gastronomy, Brittany seafood is world famous. Why else would oysters from Concale be found in the world famous Four Seasons Restaurant in Singapore? You don't have to go very far in Brittany to find exceptional seafood -one of the best seafood markets in the world can be found in Rennes any saturday morning - which is why today I have tubot soup with langoustines on the menu !

Ingredients (to serve 4)

360g turbot fillets

Turbot bones

40 Langoustines

12g of leeks

12g of onion

12g of celery

12g of carrot

12g of courgette

12g of mushrooms

1 small chili

1 sprig thyne

2 sprigs of chive

1 bay leaf

5 peppercorns

500ml of dry white wine

1 tpsp of olive oil



Preparation:

Wash the langoustines, then simmer in salted boiling water for 2 minutes. Remove shells and intestinal threads. Place the langoustine shells, fishbones, carrots, onion, leeeks, chili, peppercorns, bayleaf, thyne into a large sauspan and fry gently in olive oil for 1 minute.

Add the white wine, cook until evaporated, then cover with water and simmer for 20 minutes.

Strain the fish stock adding salt to taste as necessary. Keep the fumet hot.

Cut the courgette, carrot, chili and mushrooms (julienne style) and place into a sauspan with the fish sauce. Cook for 1 minute and remove from heat and keep warm.

Cut the turbot into small pieces, season with sea salt and saute in a dry non stick pan for around 1-2 minutes. Arrange the langoustines in soup plates, add the turbot fillets and cover with the vegetables. Pour over the hot fumet, garnish with chopped fresh chives and serve immediately with home made bread rolls. A winner every time!!