Ingredients

Method

• 2 T butter
• 1 T olive oil
• 12 prawn heads
• 1 onion, finely chopped
• 2 carrots, peeled and finely chopped
• 1 T tomato paste
• 3 tarragon sprigs
• 4 garlic cloves, chopped
• ½ t cayenne pepper
• 4 cups fish stock
• 1 T chicken stock powder
• 3 T flour
• 1 T vanilla extract
• 1 cup sherry
• 1 cup cream
• sea salt and freshly ground black pepper, to taste
• 4 x 200 g Woolworths trout portions
• Woolworths trout pearls, for serving

Method

Ingredients

1. Heat the butter and oil in a large pan. Add the prawn heads and cook for 2 minutes. Remove from the pan.

2. Add the onion, carrots and tomato paste and cook slowly until golden brown.

3. Stir in the tarragon, garlic and cayenne pepper and cook for 2 minutes. Add the stocks, flour, vanilla extract and the prawn heads. Simmer for 30 minutes, covered.

4. Transfer to a blender and blend until smooth, including the heads – this will add more flavour. Strain, then add the cream and sherry and season.

5. Pan-fry the fish on one side for 5 minutes. Turn and cook for 1 minute.

6. Ladle the bisque into bowls, top with the fish and spoon over the trout pearls.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly 
Food assistant: Emma Nkunzana and Terry Donnelly