For the bisque

1kg fresh Eyemouth langoustines

1 roughly chopped onion

3 diced carrots

2 diced celery sticks

1 chopped leek

50ml brandy

3 litres of fish stock

1 tbsp tomato puree

1 fresh bouquet garni

150ml double cream

4 tbsp butter

For the halibut and risotto

4 fresh halibut fillet steaks

12 thinly sliced shitake mushrooms

450g pig’s caul (crepinette)

50ml clarified butter

50ml olive oil

Risotto rice

Method: In a large pan melt the butter then sauté the onion, carrot, leek and celery until soft. Add the langoustines and cook for two minutes. Add the tomato puree and bouquet garni, stirring vigorously and then add the brandy and flame. Cover with fish stock, bring to the boil and simmer for one hour.

Strain the liquid through a fine sieve and return to the heat and reduce by half, then add the double cream, bring to the boil and simmer until the consistency coats the back of a wooden spoon. Brush each steak with the clarified butter then layer the shitake slic

FOR FULL RECIPE PLUS MORE SEE THE MARCH EDITION OF THE SCOTTISH FIELD

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