Rockfish Consommé with King Prawns, Carpetshell Clams and Lobster
- 20 medium-sized carpetshell clams
- 8 razor clams
- 2 small lobsters, about 1/3 pound (300 g) each
- 7 ounces cuttlefish (200 g)
- 6 spot prawns
- cooking olive oil
- 1 inch ginger, peeled
- 1 bunch lemon balm leaves
Fish Soup
- 1 lb lobster (500 g)
- 5 1/2 ounces white onions (150 g)
- 5 cloves garlic
- 3 1/2 ounces fresh fennel, minced (100 g)
- 2 sprigs dried fennel, minced
- 1 1/2 lbs ripe tomatoes, quartered
- 2 lbs rockfish (1 kg)
- Espelette pepper
- the rind of an unsprayed lemon
- 1 bunch green basil
- 15 white peppercorns
Crostini and Rouille
- 12 king prawns
- 1 squid, prepared and scored, cut into 1 1/2 inch (4 cm) diamonds
- 2 dried tomato skins
- 3 tablespoons seasoning olive oil (5 cl)
- 1/2 lemon
- 10 lemon balm leaves
- 1 loaf country-style French bread
Instructions
Step 1: Fish Soup
Cut the lobster into sections, and sweat in a pot in some olive oil. Thinly slice the onions and simmer with the unpeeled garlic. Add the fresh and dried fennel and the quartered tomatoes, and cook until tender.
Add the rockfish and water to cover, and cook over a low heat for 40 minutes. Strain and cool over ice.
To finish, infuse with the Espelette pepper, the lemon zest, a shaving of ginger and the basil leaves. Strain the consommé and pour into a soup tureen.
Step 2: Crostini and Rouille
Sear the prawns and the squid slightly in some olive oil. Cool quickly and pound into a paste. Add the tomato skins, the seasoning olive oil, and some lemon juice, and season with salt and freshly ground pepper.
Pour the mixture into a high speed blender and emulsify until the rouille is creamy and very smooth. Add the finely chopped lemon balm leaves.
Cut the bread into thin slices and toast under the salamander.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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