Cream Soup Bisque from Crayfish with Pike Cutlets
 
 
Ingredients
  • Crayfish - 1 kg
  • Onion 150 g
  • Carrot 150 g
  • Celery 150 g
  • Brandy 50 ml
  • Dry white wine 400 ml
  • Salt 10 g
  • Fish broth 1 liter
  • Cream 150 ml
  • Butter 100 g
  • Toast bread 100 g
  • Bay leaf, thyme, parsley to taste
For cutlets:
  • Pike fillet 100 g
  • Butter 100 g
  • Flour 20 g
  • Milk 50 ml
  • 1 egg
  • Black pepper 1 g
  • Ground nutmeg 1 g
  • Salt 2 g
For decoration:
  • Micro green 2 g
  • Black caviar 2 g
  • Baguette 30 g
Instructions
  1. Boil 3 liters of water in a large saucepan, salt it, add the crayfish and boil for 3 minutes.
  2. Remove from heat and let cool in the broth for 30-50 minutes.
  3. Take out the crayfish, removing the crayfish tails and set them aside.
  4. Put the claws and shells on a baking sheet and dry them in the oven at 220⁰S until golden-red color for about 10 minutes.
  5. Take out the baking sheet from the oven, sprinkle the shells with heated brandy and immediately set on fire, let the flame burn out.
  6. Put the shells in the blender, add half of the broth and blend until smooth.
  7. Chop the veggies into small cubes.
  8. Melt 70 g of butter in a saucepan with a thick bottom, add the veggies on medium heat until a light golden brown (about 20 minutes), stirring it constantly.
  9. Add the wine, increase the heat and evaporate a half of the liquid.
  10. Add the claws and the broth to the pan, beat up the shells and bouquet garni.
  11. Bring the soup to a boil at medium heat, reduce heat and cook under the lid for 60 minutes.
  12. Remove the bouquet garni and claws out of the pan.
  13. Strain the bisque through a sieve into a clean saucepan, add the cream.
  14. Whisk the mixture and warm at low heat, without boiling.
  15. Grind all the ingredients for the cutlets.
  16. Mix well until smooth.
  17. Shape small cutlets and cook them steamed for 1-2 minutes.
  18. Pour the warm bisque in bowls, put a pike cutlet into each bowl, decorate the dish.
Recipe by Food'n'chef at https://old.foodnchef.com/recept-supa-pyure-bisk-iz-rakov-s-shhuchimi-kotletami/