Wild Meat Crayfish Bisque
Serves 4
Ingredients
- Shells from 2 cooked crayfish plus 300 g crayfish meat
- 2 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 2 tbsp tomato paste
- 100 ml dry white wine
- 1 litre fish stock
- 150 ml cream
- 2 tbsp Glasseye Creek Wild Meat Sauce
Method
1. Crush the crayfish shells. Brown them in oil for 8 minutes, then add onion, carrot and celery and cook for 6 minutes.
2. Stir in tomato paste, add wine and reduce by half. Add stock and sauce; simmer uncovered for 35 minutes.
3. Blend carefully, then pass through a fine sieve, pressing the shells. Return the liquid to a clean pan and reduce to 750 ml.
4. Add cream and crayfish meat and warm gently for 3 minutes without boiling. Season and serve.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
Post Comment