Crayfish bisque
By: Mike Robinson From: Heaven's Kitchen
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Crayfish bisque
- Prep time:
- 45 mins
- Cook time:
- 1 hr
- Serves:
- 4
Rich, delicious and served with a pungent rouille, Mike Robinson's delicious bisque is big on traditional French flavours
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Ingredients
- 3 tbsp Olive oil
- 1 Carrot, chopped
- 2 sticks Celery, chopped
- 1 Onion, chopped
- 2 cloves Garlic, chopped
- 1 bulb Florence Fennel, chopped
- 0.5 Lemons, juice only
- 150ml dry White wine
- 1 pinch Saffron
- 400g tin tinned chopped tomatoes
- 20 crayfish, cooked
For the rouille
- 200ml mayonnaise
- 1 pinch Saffron
- 1 clove Garlic, crushed
- 0.5 Lemons, juice and zest
- 2-3 tbsp Cognac
- 1 pinch Chilli powder
Method
1. Heat the oil in a saucepan and add the carrots, celery, onion, garlic and fennel. Cook for 10 minutes until everything has softened but not coloured.2. Add the lemon juice, wine and saffron.
3. Stir in the tomatoes. Cook for 20 minutes.
4. Add the cognac and cook until reduced by one third.
5. Sieve the mixture and return to the pan. Add the crayfish and gently reheat the bisque.
6. Mix all the ingredients for the rouille together and serve with the bisque.
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