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Ingredientes
- 3 lb Live crawfish
- 1/2 c. Vegetable oil
- 1 x Carrot, finely minced
- 2 stalk celery, finely minced
- 1 x Onion, finely minced
- 3 x Cloves garlic, finely minced
- 3 Tbsp. Tomato paste
- 1 x Bay leaf
- 1 tsp Thyme
- 1 tsp Peppercorns
- 1 c. White wine
- 1/4 c. Brandy
- 4 c. Fish stock
- 2 c. Cream
- 1/3 c. Minced tarragon
- 2 Tbsp. Butter
- 4 Tbsp. Flour Salt and pepper to taste
Direcciones
- Preparation : In a large skillet heat 4 Tbsp. of oil and cook the crawfish for 5 min. Let cold slightly and break the tail from the body.
- Remove the tail meat and crush the bodies in a food processor. Heat the rest of oil and saute/fry the vegetables and herbs. Add in the crushed crawfish and deglaze with brandy and wine. Add in the fish stock and tomato paste. Let boil and simmer for 1/2 hour. Strain the stock to make bisque. Add in cream to the strained crawfish stock and bring to a boil. Heat butter in a skillet and add in the flour to create a roux. Whisk the roux into the bisque bit by bit till slightly thickened and right consistency. Let simmer 10 min and add in the fresh tarragon. Adjust seasoning. When serving, put some tail meat in a bowl and ladle in the bisque.
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