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Method
The perfect starter with a brilliant veloute
White Bean Veloute with Langoustine & Chorizo
SERVES 4
TIME 70 MIN + OVERNIGHT
DIFFICULTY = EASY
50g of uncooked chorizo, chopped into medium sized chunks
8 langoustines, peeled and de-
4 baby leeks, trimmed
Salt
Pepper
Velouté
1 onion, peeled
1 carrot, peeled
1 leek, white part only
200ml of white wine
1l chicken stock
200ml of double cream
1/4 lemon, juiced
1 dash of tarragon vinegar
Beans
200g of dried white haricot beans
Smoked Bacon
50g of smoked bacon
Soak the beans in plenty of cold water overnight. Drain the beans from their soaking water and set aside (discard the water). Then, fry the smoked bacon in a large saucepan until the fat renders out
Add the vegetables and cook for about 2 minutes. Add the white beans, then add the white wine and cook until the wine has evaporated
Add the chicken stock and cook for 25-
With a slotted spoon remove and discard the bacon and the vegetables. Then add the cream
Liquidise to a velvet texture and strain through a fine sieve. Then, season the soup well with salt, pepper, lemon juice and tarragon vinegar and keep warm
Blanch the baby leeks in a pan of boiling salted water, then remove and keep warm. Heat a frying pan and add the chorizo
Cook until the oil is released. Add the langoustines and cook for a minute on each side. Then add the leeks to warm
Place the langoustines, chorizo and baby leeks into warmed bowls and pour the soup over
01261 861204
Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NA T : 01261 861204 E : info@downiefish.co.uk