Crustacean Bouillon., which you can use as a base for lots of other dishes.
Crustacean Bouillon., which you can use as a base for lots of other dishes.
by enlighteningFart
1 Comment
enlighteningFart
Recipe:
**Ingredients**:
* 1.5 kilo crustacean heads (langoustines, lobster, shrimps)
* 3 l Water
**Aroma ingredients** :
* 1/2 Bitter orange.
* 4 Lemongrass
* 1/2 Red chilli
* 150g Fennel
* 100g Celery
* 150g Carrots
* 150g Onions
* 150g Shallots
* 20g Fresh Kurkuma
* 6 Garlic cloves
* 50ml Olive Oil
* 6 Lime leaves
* 2 Star anise
* 1 tsp Timut-pepper
**Instruction**:
1. Peel and cut the fennel/celery/carrots/onions/shallots/kurkuma and garlic cloves into slices, remove the seeds from the chilli. Press the pepper a bit.
2. In a big pot heat the olive oil add the crustacean heads and cook them for 5 minutes add the rest of the ingredients and gently cook them for another 5 minutes.
3. Pour in the water and bring to boil. Reduce the heat and let it cook for 45 minutes without a lid.
4. Take a skimmer and clear the soup of all the ingredients and let it rest for couple of minutes so the suspended solids settle on the bottom of the pot.
5. Now gently clear the broth with a ladle and strain it through a sieve or kitchen towel.
This time Im using it as a base for a tom gai kai soup, which later will be used to cook fregola sarda pasta. Served with different sea fruits etc.
Credits to one of my favourite chefs, William Ledeuil.
1 Comment
Recipe:
**Ingredients**:
* 1.5 kilo crustacean heads (langoustines, lobster, shrimps)
* 3 l Water
**Aroma ingredients** :
* 1/2 Bitter orange.
* 4 Lemongrass
* 1/2 Red chilli
* 150g Fennel
* 100g Celery
* 150g Carrots
* 150g Onions
* 150g Shallots
* 20g Fresh Kurkuma
* 6 Garlic cloves
* 50ml Olive Oil
* 6 Lime leaves
* 2 Star anise
* 1 tsp Timut-pepper
**Instruction**:
1. Peel and cut the fennel/celery/carrots/onions/shallots/kurkuma and garlic cloves into slices, remove the seeds from the chilli. Press the pepper a bit.
2. In a big pot heat the olive oil add the crustacean heads and cook them for 5 minutes add the rest of the ingredients and gently cook them for another 5 minutes.
3. Pour in the water and bring to boil. Reduce the heat and let it cook for 45 minutes without a lid.
4. Take a skimmer and clear the soup of all the ingredients and let it rest for couple of minutes so the suspended solids settle on the bottom of the pot.
5. Now gently clear the broth with a ladle and strain it through a sieve or kitchen towel.
This time Im using it as a base for a tom gai kai soup, which later will be used to cook fregola sarda pasta. Served with different sea fruits etc.
Credits to one of my favourite chefs, William Ledeuil.
Enjoy!