53 – BISQUE

Bisque

Ingredients:

  • Oil: 20 g
  • Butter: 10 g
  • 1 clove garlic
  • Shellfish without heads: 320 g
  • Mirepoix: 60 g
  • Cognac: 40 g
  • White wine: 50 g
  • Fumet: 720 g
  • Chopped tomatoes: 150 g
  • Salt and pepper at taste
  • 1 little bouquet of aromatics
  • Rice flour: 30 g
  • Butter: 50 g
  • Cream: 80 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
1 Blades
+
Mixing paddles
Oil 20 g
Butter 10 g
1 clove garlic
Shellfish without heads 320 g
1 5 min 102
WAIT
TEMP
2 Blades
+
Mixing paddles
Mirepoix 60 g 1 5 min 100
WAIT
TEMP
3 Blades
+
Mixing paddles
Cognac 40 g 1 5 min 100
WAIT
TEMP
4 Blades
+
Mixing paddles
White wine 50 g 1 5 min 100
WAIT
TEMP
5 Blades
+
Mixing paddles
Fumet 600 g
Chopped tomatoes 150 g
Salt and pepper at taste
1 Little bouquet of aromatics
1 10 min 100
WAIT
TEMP
SET ASIDE THE CONTENT OF THE BOWL
REMOVE THE SHELLFISH AND SHELL THEM
6 Blades Shelled shellfish 10 10 sec /
SET ASIDE THE SHELLLFISH PUREE
7 Blades Carapaces 10 1 min /
8 Blades Liquid set aside 1 20 min 95
WAIT
TEMP
FILTER WITH A CHINESE COLANDERPUT THE FILTERED LIQUID IN THE BOWL AGAIN
9 Blades Shellfish purée
Fumet 120 g
Rice flour 30 g
6 40 sec /
10 Blades / 2 10 min 85
WAIT
TEMP
11 Blades Butter 50 g
Cream 80 g
3 1 min /

 

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