Aperitif First course

Juniper-infused seafood bisque with a hint of curry

Par Chef Benoît FLAHAUT

A delicious twist on shrimp bisque

Juniper-infused seafood bisque with a hint of curry
45 min
Préparation
30 min
Cuisson
75 min
Total
Average
Niveau
4
Personnes

Ingredients

  • 500 g unshelled shrimp - Olive oil
  • 2 carrots - 2 onions - 1/2 bunch of celery
  • 3 large fresh tomatoes - 1/2 can of tomato paste
  • ½ liter of fish stock - ½ can of white roux
  • ½ liter of heavy cream (35% fat) - a splash of juniper
  • Bouquet garni with thyme and bay leaves - Salt, pepper, and curry powder

Preparation

1
Finely dice the onions and carrots.
2
Sauté the shrimp in olive oil, add the finely diced carrots and onions, then flambé with Genièvre.
3
Add the chopped tomatoes, tomato paste, finely diced celery, and finally the bouquet garni of thyme and bay leaf. Pour in the fish stock and simmer for about 15 minutes.
4
Blend everything together, check the consistency, and strain through a fine-mesh sieve. Season to taste.
5
Whip the cream until stiff, then season with salt, pepper, and curry powder.
6
Spoon the shrimp bisque into the verrines, then top with a dollop of curry cream. Enjoy your verrines!
7
Chef's Tip: Make sure the bisque is hot and the curry cream is chilled for a delightful contrast in temperature! Enjoy your meal!