Gastronomixs

Bouillon of North Sea crayfish

This recipe can also be made with lobster or langoustines. Don't leave the stock on the stove for too long, this won't benefit the taste.

Makes 10l.

Bouillon of North Sea crayfish

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Ingredients

5

kg

crayfish shells

0.5

 

celery, finely diced 

0.5

 

fennel, finely diced 

5

 

shallots, diced

6

 

tomatoes, in pieces

3

 

bay leaves

0.25

bulb

garlic

10

g

fennel seeds

25

 

coriander seeds

25

 

peppercorns

100

g

tomato purée

500

ml

white wine

500

ml

Noilly Prat

10

l

water

Preparation method

  • Fry the crayfish shells in oil.
  • Gently fry the vegetables, herbs and spices and add the tomato purée. Heat briefly.
  • Add the white wine, Noilly Prat and water.
  • Infuse for 3 hours at 95°C.
  • Pour the bouillon through a sieve lined with a damp passing cloth.
  • Set aside to cool completely. Clarify with egg white, if desired.
  • Allow to evaporate to the desired consistency.

Serving suggestions

  • As a basic ingredient in clear soups, such as a bouillon of river crayfish with green asparagus, tarragon and tomato.
  • As a basic ingredient for thickened soups, such as a North Sea crayfish bisque. Foam the soup with cream and butter.
  • As a basis for jelly or mousse.

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