Gastronomixs

Bouillon of North Sea crayfish

This recipe can also be made with lobster or langoustines.

Bouillon of North Sea crayfish

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Ingredients

5

kg

North Sea crayfish shells

10

l

water

0.5

l

white wine

0.5

l

Noilly Prat

3

 

bay leaves

¼

bulb

garlic

10

g

fennel seeds

25

 

coriander seeds

25

 

peppercorns

½

 

celery, finely diced (brunoise)

½

 

fennel, finely diced (brunoise)

5

 

shallots, diced

6

 

tomatoes, in pieces

100

g

tomato purée

Preparation method

  • Fry the North Sea crayfish carcasses in oil.
  • Gently fry the vegetables, herbs and spices and add the tomato purée. Heat briefly.
  • Add the North Sea crayfish shells, 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.

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