Foodstyle Review Magazine
Crayfish – enjoy me two times
on to those crayfish remains – and use this luxurious recipe to indulge
a second time.
Known around the culinary world as ‘lobster bisque’ (and Kiwi crayfish are a species of spiny rock lobster) our recipe is a ‘consensus’ of many such recipes.
Bisques are a type of soup, historically based on crustaceans, (crayfish, lobster, shrimp or crab), that are thickened in one of a myriad of ways, and then finished with cream.
not the most simple of soup recipes and certainly needs patience to
make – but then you are turning a waste product into one of the
culinary world’s most delicious soups or sauces to enhance other dishes.
You need to break up your cray remains. We used a blender on quick short pulses and a spatula to retain all those creamy bits from the blender bowl along with shell bits.
Some recipes roast the shell remains in the oven or simply add them to the vegetable mixture and cook it all at the same time.
We found you get the most intense flavour from cray leftovers when the shell bits are pan-fried separately in a little, very hot oil to make them ‘toasty’.
Add the toasted crayfish mixture.
Add one tbsp of tomato paste and cook a while – stirring the contents until the paste is cooked a little.
Add 50ml of brandy or whiskey. You have a choice here – an easy one and a dangerous one. You can either just slosh the brandy in there or you can flambé it as it goes into the soup pot. Flambé may be the traditional French approach but unless you are skilled in this procedure our advice is to forget it – you might set yourself and the kitchen alight – just add the brandy to the soup mixture at this point and no one will be able to tell the difference.
Reduce the soup a little with more cooking before adding (at the same time) 500ml of chicken stock and 500ml of fish stock (packet stuff is good).
Put a lid on your soup pot and simmer the whole concoction for 45 minutes on low heat.
Another tricky part
You now have your crayfish bisque base and at this stage you can freeze it for future use, should you wish to.
Hey! Don’t even bother trying to count the calories.
2012 Foodstyle Review. All
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