Crawfish Bisque
Dive into the depths of my culinary artistry with my captivating Crawfish Bisque – a creation that solidified my place as a finalist on the exhilarating second season of MasterChef Singapore.Embarking on a journey that marries tradition and innovation, my Crawfish Bisque is a celebration of flavors and techniques. Succulent crawfish, revered for its delicate sweetness, takes center stage in a velvety concoction that pays homage to classic French bisque. Every spoonful tells a story of dedication and creativity that defined my time on the show.Each ingredient is a brushstroke, a melody in this symphony of taste. The harmony of aromatics, rich stock, and a touch of culinary magic creates a depth of flavor that lingers on the palate, leaving an indelible mark.My Crawfish Bisque isn't just a dish; it's a testament to my culinary journey. From the intense challenges to the moments of triumph, every drop of this bisque carries the essence of my dedication and passion as I cooked my way to the finale.Join me in savoring this masterpiece, and let my Crawfish Bisque transport you to the competition's high-stakes kitchen, where flavors blended and dreams were realized.
Equipment
- 1 Hand Blender
Ingredients
BISQUE
- 1 kg Crawfish heads
- 500 g Prawn heads
- 2 tbsp Olive oil
- 2 chopped Carrots chopped
- 5 chopped Shallots chopped
- 2 Lemongrass use the white part only
- 1/2 stick Celery chopped
- 4 Red chillies chopped
- 1 Flat-leaf parsley sprig chopped
- 2 Kaffir lime leaves chopped
- 1 Bay leaf
- 55 g Tomato puree
- 1 tsp Cayenne pepper
- 240 ml White wine
- 1 1/2 litre Chicken stock
- 1/2 tsp Sea salt
- 150 ml Double cream
POACHED CRAWFISH
- Water for boiling
- 20 Crawfish body only
EGG GEL
- 1 Egg yolk
- Salt a pinch
TO SERVE
- Bread slices toasted Micro coriander
Instructions
- Using a mallet, crush the crawfish heads and prawn heads until they are well broken up.
- Heat olive oil in a large saucepan over medium-high heat.
- Fry the crawfish heads and prawn heads for about 10 minutes.
- Add the carrots, shallots, lemongrass and celery, and let them cook over low heat.
- Once the vegetables are lightly browned, add the chillies, parsley, kaffir lime leaves and bay leaf and cook for another 5 minutes.
- Add the tomato purée and cayenne pepper and mix well. Cook until aromatic and brown, then add the white wine and flambé to allow the alcohol to evaporate.
- Add the chicken stock and bring the mixture to a boil. Season with sea salt. Allow everything to simmer for 40 minutes, stirring occasionally.
- Slowly pour the double cream in and blend until smooth. Pour the bisque through a chinoise (conical sieve) into a large container, then set aside.
- Poach crawfish in a large pot of boiling water for 2 minutes. Deshell for later use.
- Whisk egg yolk lightly in a bowl (do not aerate), then add salt.
- Pass the egg yolk mixture through a sieve, then transfer it into a bag and sous vide at 67°C for 1 hour.
- Remove the bag from the water bath and massage it for 2 minutes, then place it in a bowl of ice water.
- Once cooled, pour the egg yolk mixture into a small mixing bowl and whisk till it becomes a smooth puree. Transfer the puree into a small piping bag. Set aside.
- To assemble, place the poached crawfish in a deep serving dish and fill the dish with bisque. Place a slice of toasted bread on the side and pipe some egg gel over it. Garnish with micro coriander, if desired, and serve immediately.
Notes
COOKING TIPS | When cooking the bisque, use low heat to prevent the dairy ingredients from separating or curdling.
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