Peel a good portion of grey shrimps and keep cool. Keep the
waste.
Make a stock of an equal portion of unpeeled shrimps with the
waste of peeled, cleaned and cut carrots, leek, celery and
onion. Add some bay leaf and a glass of white wine. Leave to
cook for at least half an hour.
In the meantime, mix the peeled shrimps with a bottle of
cream to a very fine creamy mass. Keep a few shrimps for
decoration.
Press the stock through a sieve, and that literally: as much of
the cooking liquid as possible must be squeezed out of the
vegetables and shrimps.
Let the sieved stock boil down for another 15 minutes and
then add the creamy shrimp mixture. Mix well, season further
with a pinch of cayenne pepper and a generous splash of
Cognac.
bisque of North Sea prawns
parsley
Cognac
cayenne pepper
cream
salt & pepper
white wine
taste and tradition
the fiery passion
Peel a good portion of grey shrimps and keep
cool. Keep the waste.
Make a stock of an equal portion of unpeeled
shrimps with the waste of peeled, cleaned and
cut carrots, leek, celery and onion. Add some
bay leaf and a glass of white wine. Leave to
cook for at least half an hour.
In the meantime, mix the peeled shrimps with a
bottle of cream to a very fine creamy mass.
Keep a few shrimps for decoration.
Press the stock through a sieve, and that
literally: as much of the cooking liquid as
possible must be squeezed out of the
vegetables and shrimps.
Let the sieved stock boil down for another 15
minutes and then add the creamy shrimp
mixture. Mix well, season further with a pinch
of cayenne pepper and a generous splash of
Cognac.
bisque of
North Sea prawns
parsley
Cognac
cayenne pepper
cream
salt & pepper
white wine
taste and tradition
the fiery passion
