Fennel Bisque

Name: Fennel Bisque
Yield: 4 servings
Cuisine: British
Ingredients: 8 large Prawn/langoustine shells; 1 fennel head; 1 carrot; 1 stick celery; 1 tsp smoked paprika; 1 onion; 3 cloves garlic; to taste Cream; 100 g Butter; Brandy; White wine; For mayonnaise:; 2 eggs yolks; Olive oil; to taste Lemon juice; to taste Vinegar; 1 pinch saffron; 1 clove finely grated garlic (optional)

alex @cook_7309208

London

Picked up some langoustine and prawns for an easy spring supper. Made bisque from the leftovers and served with toast and saffron mayonnaise.

alex @cook_7309208

London

Picked up some langoustine and prawns for an easy spring supper. Made bisque from the leftovers and served with toast and saffron mayonnaise.

Saved

Ingredients

4 servings

8large Prawn/langoustine shells
1fennel head
1carrot
1 stickcelery
1 tspsmoked paprika
1onion
3 clovesgarlic
to tasteCream
100 gButter
Brandy
White wine
For mayonnaise:
2eggs yolks
Olive oil
to tasteLemon juice
to tasteVinegar
1 pinchsaffron
1 clovefinely grated garlic (optional)

Saved

Steps

1

If poaching the shellfish for separate meal reserve cooking water. Heat water until gently bubbling. Melt butter in shallow pan and fry shells until aromatic (a couple of minutes). Add shells to water with whole celery and carrot.
2

Deglaze frying pan with white wine then add onion, fennel and garlic until softened. Then add to the stock and allow to cook down for 1 hour.
3

Meanwhile make mayonnaise. Very slowly whisk olive oil into egg yolk so as not to curdle it. Add about 4x oil to egg yolk. Grind saffron to a powder and add to the mayonnaise. Then add lemon, vinegar salt and pepper to taste and garlic is desired. Store in fridge until serving.
4

Add stock to blender (remove carrot unless sweeter broth is desired). Then strain through cheese cloth and sieve. Heat brandy to drive off alcohol and then add strained stock to pan. Add cream, lemon juice and paprika to taste. Serve with toast and mayonnaise.