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Poached Fillet Of Haddock With An Aromatic Crayfish Bisque

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Ingredients
For bisque
  Corn oil 45 Milliliter
  Shallots 2 , diced
  Onion 1 Large, diced
  Fennel bulb 1 , diced
  Plum tomatoes 8 Large, skinned, deseeded and chopped
  Star anise 1⁄2
  Crayfish shells 300 Gram, crushed
  Saffron 1 Pinch
  White wine 100 Milliliter
  Extra virgin olive oil 20 Milliliter
  Pernod 2 Tablespoon
  Lemon juice 1 Tablespoon, squeezed
  Lemon 1 , freshly juiced
  Cayenne pepper 1⁄4 Teaspoon
  Tarragon sprig 1
For fish
  Lemon juice 1 Tablespoon
  Crayfish 20
  Haddock fillets 4
Directions

MAKING
1. Take a pan, add 1 tbsp corn oil, heat well, add shallots and fry 5 min. Add a little salt and fry to turn translucent.
2. In another pan heat 1 tbsp corn oil, fry onions for 5 min, add salt and fry to translucent.
3. Add tomatoes to shallots, salt to taste. Add star anise and fennel to onions and salt to taste.
4. Cover both and on medium heat cook for 25 to 30 min to soften well. Mix fennel mixture to tomatoes, stir well and keep aside.
5. Take a large non-stick pan, add 2 tbsp corn oil and heat to smoking. Stir in crayfish shells.
6. Mix in saffron and white wine and add to cooked shells. Mix in cooked shells to fennel-tomato sauce, add olive oil and blend instantly.
7. Using a fine sieve, strain into a clean pan. Season with Salt, lemon juice, pernod and cayenne.
8. Fill 3/4th of a medium size pan with water, heat well, add lemon juice, tarragon and salt to taste.
9. Heat to allow mixture to register 80 C.
10. Check for the flavor. If not satisfied, season to taste. Season haddock fillets on either sides and poach for 4 to 5 min.

SERVING
11. Arrange the crayfish tail in bisque and heat gently. Transfer equally to 4 warmed soup bowls. Add bisque to a bowl and arrange the 5 tails in a neat way around the fish. Squeeze lemon juice over fish and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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