Langoustine & Talisker Whisky Bisque

This recipe is one that I hold dear to my heart. Taught to me by my mother, it is a wonderfully indulgent bisque that is packed with flavours that are sourced locally on Skye. I first used this recipe when competing on Channel 4’s ‘My Kitchen Rules’ with my friend Niall in 2017. We made it as our starter course on the very first show, and got 10/10 from both judges. It requires a few stages of cooking to really draw out the flavours and to achieve its silky texture. But as far as long recipes go, this one is absolutely worth it.

Serves 6

Ingredients

1 large onion, finely chopped

1 large carrot, finely chopped

4 sticks celery, finely chopped

6 cloves garlic, crushed

2 bay leaves

220g (8oz) tomato purée

2kg fresh whole langoustines (boiled and shells kept aside) 300 ml (half pint) dry white wine

100ml Talisker 10 whisky

250g butter

100g flour

3 pints water

500ml double cream

Bunch of fresh parsley

5 sprigs fresh thyme

A pinch of chilli powder

Method

Heat 125g of butter and cook onion, carrot, celery, garlic, bay leaf gently until soft in a covered saucepan without colouring. Stir in the tomato purée, langoustine heads, white wine and Talisker whisky and allow to cook for 2 minutes. Pour in the water, cover, bring to the boil and simmer for 40 minutes with the lid ajar. Strain, pour into a bowl and set aside, discarding shell and vegetables.

Melt 125g butter in a clean saucepan and stir in the flour creating a thick roux. Gradually stir in the strained stock, continuing to stir. Bring back to the boil and stir in as much cream as needed to create the right consistency. Fold in chopped parsley and thyme. Season. Finish with a pinch of chilli powder on top of bisque.