Gastronomixs

King prawn bisque

A classic way to use up the shells and heads of the king prawns. This makes it a perfect Waste to Taste component! 

King prawn bisque

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Ingredients

2

kg

shells and heads of king prawns

2

litres

fish fumet

50

g

onion

50

g

leek, (the white part only)

50

g

celery

30

g

carrots

2

cloves

garlic

1

tbsp

tomato purée

300

g

tomatoes

2

sprigs

tarragon

1

sprig

thyme

2

tbsp

rice (chopped)

50

ml

cognac

 

 

oil

 

 

salt and pepper

Preparation method

  • Wash the heads thoroughly and leave to drain.
  • Chop the vegetables into fine mirepoix.
  • Fry the shells and heads in the oil and flambé with the cognac.
  • Add the mirepoix and gently fry and then add the tomato purée and fumet.
  • Add the rest of the ingredients.
  • Leave to infuse on a low heat for no more than 45 minutes.
  • Finely blend using a robot coupe or other food processor and pass through a conical sieve.

Serving suggestions

  • As a basis for a king prawn risotto.
  • As a basis for a fish soup.
  • As a basis for a cappuccino with prawn chorizo.
  • As a basis for further processing, e.g. to make a shellfish jelly or foam. 

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