Bisque de Ecrevisse
















HOLA!!!!

It is thought the name is derived from Biscay, as in Bya of Biscay, but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sauteed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream.
Bisque de ecrevisse
Portions- 4
S. no.         Ingredients                        Quantity
1                  Crayfish small (40 g each)    30 nos.
For mire poix
2                  Carrots                                   50 g
3                  Onions                                   50 g
4                  Butter                                     50 g
5                  Thyme                                   1 sprig
6                  Parsley                                  3 stalks
8                  Bay leaf                                    ½
9                  Brandy                                   1 tsp
10                white wine                              20 ml
 For thickening
12                Rice                                       60 g
13                White bouillon                       1.5 litre
 For finishing
15                Cream                                   10 ml
16                Butter                                     150 g
17                Salt & pepper                         To taste
18                Cayenne pepper                    2 g
19                Minced fish fillet                     50 gms
20                Salt & pepper                         A pinch
21                Egg- beaten                            1/4th
22                Refined flour                           5 g.
Method:
1. Cut carrots, onions, parsley stalks into small dices & cook to light brown colour in butter with thyme & bay leaf.
2. Wash the crayfish, remove tails and shell them carefully. Reserve the shelled tails for garnish.
3. Add the heads and the shells to the mire poix and then cook on fierce heat, until they turn red. Season with salt & pepper, sprinkle with the brandy and the wine and allow to cook gently and reduce. Add 25 ml white bouillon and cook gently for 10 mins.

4. Cook the rice with 75 ml white bouillon.
5. Take out some shelled tails for garnish.
6. Finally pound the remainder of the shells, add rice & its cooking liquid together with the cooking liquid from the crayfish.
7. Pass through a fine sieve and dilute this puree with 50 ml white bouillon. Bring to the boil, pass through fine strainer. Correct the consistency and the seasoning. Hold it hot in a bain-marie.
8. Finish the soup before serving with 150 g butter & 10 ml cream & add a little cayenne pepper.
9. Garnish: cut the reserved crayfish tails in dice and add to the soup.
10. Serve separately the crayfish tails stuffed with fish forcemeat and poached.

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