Vanilla-butter prawn bisque
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- Abigail Donnelly
- 6
- Easy
- Carb Conscious
- 40 minutes
- 1 hour
- Woolworths Hartenberg Chardonnay
“We eat plenty of prawns and freeze the heads to make this bisque. You can use salmon as an alternative to trout.”- Abigail Donnelly
Ingredients
- 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
Cooking Instructions
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.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
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