Langoustine cream sauce

Ingredients

2 kg	Langoustine shells
2 heads	Fennel (fine sliced)
3	Onions (fine sliced)
1 head	Celery (fine sliced)
1 head	Garlic
20g	Coriander seeds (toasted & crushed)
2	Star anise (toasted & crushed)
100 ml	Brandy
250 ml	Noilly pratt
250 ml	White wine
1 tbsp	Tomato puree
To cover bones	⅓ chicken stock, ⅓ fish stock, ⅓ water
2 lt	Double cream

Method

1.      Crush the bones & roast them until golden brown.

2.      Deglace the tray with the brandy.

3.      Remove the bones & add the mirepox & roast off until well coloured.

4.      Add the spices & cook out.

5.      Replace he shells back into the pan.

6.      Mix through the tomato puree & lightly colour.

7.      Pour in the alcohol & reduce by at least ⅔.

8.      Add the stocks & water & reduce right down until all most sticky.

9.      Pour in the cream & reduce to sauce consistency.

10.    Pass through a fine chinos & adjust the seasoning.