Crayfish bisque
Ingredients
Instructions
- 1.2 kg of crayfish
- 1 carrot
- 1 onion
- 1 stalk of celery
- 1 bouquet garni (composed of 10 sprigs of parsley, 1 sprig of tarragon, 1 sprig of thyme, 1 bay leaf)
- 2 tbsp. rice
- 4 tbsp. teaspoon shellfish fumet (Maggi type)
- 5 cl cognac
- 30 cl of dry white wine
- 150 g fresh cream
- 40 g butter
- 1 pinch of cayenne
- salt pepper
- a few tarragon leaves
- Wild crayfish are rare; they are practically no longer found in the rivers. Indeed, this animal requires very running and very pure water. Those found on the market are farmed crayfish. There are also frozen crayfish, which are a little cheaper and quite respectable. Don't panic if you can't detach the flesh from the claws, keeping them intact... Even great chefs have the greatest difficulty in doing it well.
- If the crayfish are frozen, they will be even tastier thawed in milk and drained, before being prepared.
- For a sophisticated presentation, cut out crawfish or seashell shapes from ready-made puff pastry. Then cook them for 7 to 8 minutes in a preheated oven on th. 7 (210°C).
Crayfish bisque
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Crayfish bisque Recipe – Crayfish bisque Recipes
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