Grilled langoustine with bisque and parmesan croutons

Peel the kohlrabi and cut into coarse cubes. Boil a pickling liquor of vinegar, sugar and water. Pour over the kohlrabi and leave to soak until cool.

Shell the langoustines. First remove the head, then peel the shell from the upper part of the body, and finally break off the tail with the intestines attached. Dispose of the intestines, but save the shells and heads. Cut the fennel, onions and leek into cubes and chop the garlic coarsely.

Heat a little oil in a large saucepan and fry the shells for a couple of minutes. Add garlic, thyme and paprika, leave to fry for a while; then add tomato puree. Pour the cognac over the shells and light the saucepan, while shaking it gently (remember to turn off your extractor hood and ensure that there is clear space above the saucepan if the flames are high. Preferably remove it from the cooker). Add the vegetables and fry for a few more minutes. Add stock and white wine. Simmer for 25 minutes, turn off the heat and let the saucepan stand for 10 minutes. Strain the soup, add cream and warm up carefully. Season with salt and pepper and maybe a touch of cognac.

Cut the bread into coarse pieces, drip on a little oil and season with salt and pepper. Lay on an oven-proof dish and sprinkle with grated parmesan and half the chopped parsley. Grill in the oven at 200 degrees until crisp.

Brush the langoustine tails with oil and sprinkle with the remaining parsley. Season with salt and pepper and grill for a couple of minutes until they are exactly cooked.

Put the soup in bowls, add the pickled kohlrabi without the brine, parmesan croutons and grilled langoustines. Garnish with herbs.