THE MERMAID'S BISQUE

1
Mary Edwards

By
@Maryxmas2u

I was delighted to be invited to participate in the recent World Food Championships that was held in Kissimmee Florida representing Just A Pinch in the Seafood category. The theme for the fist round was "bowl/broth" and this was my offering. I am proud to say that as a home cook my dish placed 6th against some of the best chefs in the world.

Thank you JUST A PINCH!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
1 Hr
Method:
Blend

Ingredients

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  • 4 Tbsp
    butter
  • 1 tsp
    coarse sea salt
  • 1/4 tsp
    cayenne pepper
  • 1 1/4 c
    cleaned sliced leeks
  • 1 1/4 c
    diced celeru
  • 1 3/4 c
    peeled, diced boiling potatoes
  • 1/4 c
    citrus vodka (optional)
  • 3/4 c
    clam juice
  • 2 1/2 c
    chicken broth
  • 1/2 c
    frozen peas
  • 1 c
    chopped romaine lettuce
  • 1/4 c
    parsley
  • 1/2 Tbsp
    fresh mint
  • 1/2 Tbsp
    fresh taragon
  • 2 Tbsp
    butter
  • 6 oz
    firm white fish, cut into small cubes
  • 8 oz
    raw lobster meat
  • 1 tsp
    orange zest
  • 2 Tbsp
    heavy cream
  • PARMESAN CRISPS (FRICOS)

  • 1/2 c
    grated parmesan cheese
  • 2 tsp
    orange zest

How to Make THE MERMAID'S BISQUE

Step-by-Step

  1. In a sauce pan melt the butter and add the seasonings, leeks, celery and potatoes. Add the liquids and simmer until the vegetables are tender. Stir in the peas and remove from heat. Allow the broth to cool slightly and then transfer it to a blender or food processor along with the lettuce and herbs and puree until smooth. Return it to the sauce pan and bring back up to heat.
  2. Melt one tablespoon of butter, add salt and pepper to taste (I like seasoned salt and Schezwan pepper) and the fish. Sautee the fish for just a few minutes and using a slotted spoon transfer it to the soup. Melt the remaining tablespoon of butter and then the lobster to the pan the fish was cooked in and cook it just until it is opaque and add a splash of citrus vodka to finish.
  3. To make the crisps, mix the Parmesan and the orange zest and place spoonfuls of the cheese on a parchment lined baking sheet (or on a silpat) in 375 degree oven and bake until cheese has melted to form crisps – about 8-10 minutes.
  4. To serve: Ladle the bisque into bowls, add the lobster, a drizzle of heavy cream, a little orange zest and a Parmesan crisp.

Printable Recipe Card

About THE MERMAID'S BISQUE

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: French
Hashtag: #Elegant side




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