Chilled Crayfish Bisque with Cucumber, Half-Cooked Yellow Peaches, and Fromage Frais
- 20 medium live red-clawed crayfish
- 3 ounces minced shallots (80 g)
- 3 ounces fresh fennel (80 g)
- 10 1/2 ounces fresh tomatoes (300 g)
- 3 tablespoons cognac (5 cl)
- 3 1/2 ounces dry white wine (10 cl)
- 1 ounce peach trimmings (30 g)
- 2 sprigs basil
- 10 fluid ounces light chicken stock (30 cl)
- 1/2 teaspoon coarsely ground black pepper (2 g)
- cooking olive oil
Step 1: Crayfish Bisque
Butterfly the twenty live crayfish.
Pour some olive oil into a hot pot. Brown the crayfish over a high heat, and deglaze with 8 tablespoons of cognac and the white wine. Reduce, and add the minced shallots, fennel, and the fresh tomatoes. Simmer over a low heat, pour in the light chicken stock and cook. Add water to cover, and add the basil, peach trimmings and the black pepper.
After cooking for 30 minutes, liquefy in a blender and strain through a sieve. Emulsify in the blender and cool on ice.
Step 2: Garnish
Devein the crayfish and cook for 3 minutes in a court-bouillon made of fennel and peppercorns.
Remove the tail.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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