Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, fennel bisque. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Sprinkle sautéed fennel cubes atop bisque. Garnish with chopped fennel fronds and parsley, if Try a crisp white wine with the bisque. Photo: Annabelle Breakey; Styling: Randy Mon.
Fennel Bisque is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Fennel Bisque is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have fennel bisque using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Fennel Bisque:
- Prepare 8 large Prawn/langoustine shells
- Prepare 1 fennel head
- Make ready 1 carrot
- Make ready 1 stick celery
- Prepare 1 tsp smoked paprika
- Get 1 onion
- Get 3 cloves garlic
- Make ready to taste Cream
- Make ready 100 g Butter
- Take Brandy
- Make ready White wine
- Prepare For mayonnaise:
- Take 2 eggs yolks
- Get Olive oil
- Make ready to taste Lemon juice
- Make ready to taste Vinegar
- Make ready 1 pinch saffron
- Get 1 clove finely grated garlic (optional)
A smooth, intensely flavored bisque that brings out the flavor of oysters. Fennel is a great companion flavor to oysters. The key to making a great mussel bisque is something most chefs would frown upon. The first time I made this recipe I made it the way everyone makes a mussel bisque.
Instructions to make Fennel Bisque:
- If poaching the shellfish for separate meal reserve cooking water. Heat water until gently bubbling. Melt butter in shallow pan and fry shells until aromatic (a couple of minutes). Add shells to water with whole celery and carrot.
- Deglaze frying pan with white wine then add onion, fennel and garlic until softened. Then add to the stock and allow to cook down for 1 hour.
- Meanwhile make mayonnaise. Very slowly whisk olive oil into egg yolk so as not to curdle it. Add about 4x oil to egg yolk. Grind saffron to a powder and add to the mayonnaise. Then add lemon, vinegar salt and pepper to taste and garlic is desired. Store in fridge until serving.
- Add stock to blender (remove carrot unless sweeter broth is desired). Then strain through cheese cloth and sieve. Heat brandy to drive off alcohol and then add strained stock to pan. Add cream, lemon juice and paprika to taste. Serve with toast and mayonnaise.
With the winter weather still upon us, there's no better way to stay warm than with a hot bowl of bisque. This sophisticated bisque feels like the ultimate luxury. Serve it in late summer when sweet, aniseed-flavoured fennel is in abundance. Serve with warm bread or taost. Pass the bisque through a sieve into a pot.
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