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Fast Guide to Serving Tasty Fennel Bisque

Hoping to dine Fennel Bisque a luxurious restaurant's, but for some causes are not able to go to restaurants. This site is going to help you with clear procedures on cooking a Fennel Bisque like a famous chef made.

Fennel Bisque

We hope you got insight from reading it, now let's go back to fennel bisque recipe. To make fennel bisque you only need 18 ingredients and 4 steps. Here is how you do it.

To prepare an extraordinary Fennel Bisque, here are the components needed:

  1. Get 8 of large Prawn/langoustine shells.
  2. You need 1 of fennel head.
  3. Get 1 of carrot.
  4. Take 1 stick of celery.
  5. Get 1 tsp of smoked paprika.
  6. Take 1 of onion.
  7. Get 3 cloves of garlic.
  8. You need to taste of Cream.
  9. Prepare 100 g of Butter.
  10. Take of Brandy.
  11. Use of White wine.
  12. Get of For mayonnaise:.
  13. Provide 2 of eggs yolks.
  14. Prepare of Olive oil.
  15. Get to taste of Lemon juice.
  16. Use to taste of Vinegar.
  17. Use 1 pinch of saffron.
  18. You need 1 clove of finely grated garlic (optional).

After preparing the ingridients, next you are ready to cook your 5-star Fennel Bisque by following the guidances on this section:

  1. If poaching the shellfish for separate meal reserve cooking water. Heat water until gently bubbling. Melt butter in shallow pan and fry shells until aromatic (a couple of minutes). Add shells to water with whole celery and carrot..
  2. Deglaze frying pan with white wine then add onion, fennel and garlic until softened. Then add to the stock and allow to cook down for 1 hour..
  3. Meanwhile make mayonnaise. Very slowly whisk olive oil into egg yolk so as not to curdle it. Add about 4x oil to egg yolk. Grind saffron to a powder and add to the mayonnaise. Then add lemon, vinegar salt and pepper to taste and garlic is desired. Store in fridge until serving..
  4. Add stock to blender (remove carrot unless sweeter broth is desired). Then strain through cheese cloth and sieve. Heat brandy to drive off alcohol and then add strained stock to pan. Add cream, lemon juice and paprika to taste. Serve with toast and mayonnaise..

With the winter weather still upon us, there's no better way to stay warm than with a hot bowl of bisque. This sophisticated bisque feels like the ultimate luxury. Serve it in late summer when sweet, aniseed-flavoured fennel is in abundance. fennel fronds (optional). Pass the bisque through a sieve into a pot. Place back on the heat and stir the cream through.

Recipe : Fennel Bisque

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