the mermaid's bisque
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!
prep time
1 Hr
cook time
method
Blend
yield
6 serving(s)
Ingredients
- 4 tablespoons butter
- 1 teaspoon coarse sea salt
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups cleaned sliced leeks
- 1 1/4 cups diced celeru
- 1 3/4 cups peeled, diced boiling potatoes
- 1/4 cup citrus vodka (optional)
- 3/4 cup clam juice
- 2 1/2 cups chicken broth
- 1/2 cup frozen peas
- 1 cup chopped romaine lettuce
- 1/4 cup parsley
- 1/2 tablespoon fresh mint
- 1/2 tablespoon fresh taragon
- 2 tablespoons butter
- 6 ounces firm white fish, cut into small cubes
- 8 ounces raw lobster meat
- 1 teaspoon orange zest
- 2 tablespoons heavy cream
- PARMESAN CRISPS (FRICOS)
- 1/2 cup grated parmesan cheese
- 2 teaspoons orange zest
How To Make the mermaid's bisque
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Step 1In 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.
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Step 2Melt 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.
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Step 3To 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.
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Step 4To serve: Ladle the bisque into bowls, add the lobster, a drizzle of heavy cream, a little orange zest and a Parmesan crisp.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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