How to make a langoustine bisque, sauce, reduction and oil
Hey guys! In this video where going to make a beautiful langoustine bisque. From that we're going to make a reduction and a langoustine sauce. Where also going to make a langoustine oil. If you haven't seen my previous langoustine dish video, go check it out. It's definitely worth watching!
Langoustine dish:
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Enjoy making this recipe!
Ingredients for the bisque:
3 kg of langoustine heads
1 carrot
3 sticks of celery
1/2 a celeriac
1 leek
2 pieces of onion
1 bulb of garlic
300 grams of tomato paste
6 leaves of bayleaf
5 grams of pepper grains
5 grams of coriander grains
800 grams of white wine
300 grams of cognac
Ingredients for the bisque sauce:
2.5 liters of langoustine bisque
1 liter of double cream
Salt & 1 lime
Ingredients for the langoustine oil:
1 kg of langoustine heads
15 grams of smoked bell pepper powder
8 pieces of star anise
0.5 liter of neutral oil
Bon appetit!
Seafood Bisque with Shrimp & Crab
RECIPE - SEAFOOD BISQUE
(SHRIMP & CRAB)
YIELD approximately 1 quart of soup
INGREDIENTS
½ stick butter
1/4 cup thinly sliced leeks
about 1/4 cup all purpose flour, possibly more
PROCEDURE
Melt the butter in heavy pot and add the leeks. Cook about a minute, stirring so the leeks and the butter doesn’t burn. Turn heat down very low and stir in the flour. Continue to add more flour until all the butter has been absorbed. Do not make the “roux” too dry. You also don’t want to brown this roux, that is why I specify that you turn the heat down to very low. If you must, tilt the pot so that only half of it sits on the burner. Stir occasionally and cook about 5-7 minutes. By doing this you cook out the floury taste.
KEY POINTS FOR MAKING A ROUX:
1. equal parts butter & flour, ACTUALLY equal parts fat & flour
2. cook in a heavy bottomed pot or pan
3. do not brown the butter or the roux
4. cook out, which means to cook the flour taste out of the roux
5. the longer that you cook out a roux, the less thickening power it has. this is why a brown roux is a weak thickener
6. this is explained below
INGREDIENTS
2/3 cup sherry wine
3 cups water mixed with 2 tbsp seafood base =seafood broth
1 1/2 cups heavy cream
cayenne or white pepper to taste
1/4 tsp Old Bay or other seafood seasoning
1 cup shrimp, cut up
1/2 cup crabmeat
1/2-1 tsp paprika
PROCEDURE
Add the sherry and whisk into the roux. Immediately, add 1 cup seafood broth and whisk that also into the roux. It will be very thick, but thats ok. Make sure that you stir it, with a whisk, until it is smooth. Now it is safe to add the remaining broth. If you had added all of the broth at once, there would be a greater chance of it being a “lumpy” soup. What makes it lumpy are roux balls. A roux is an important part of a cream soup. So, please, follow my rules, and then you will have no problems with your soup. Just don’t try and rush it.
6. after the roux has cooked out, add a small amount of liquid at first and whisk in. Once that is smooth, you can add the remaining liquid or broth without having your soup full of lumps or roux balls.
After adding all the broth, bring the soup to a boil, then turn down heat so that the soup gently simmers. Whisk until smooth, then add the remaining broth, continuing to whisk. Finally, add the cream, and all remaining ingredients. Allow to simmer for 15-20 minutes. Taste for seasoning adjustments, such as salt. You probably won’t need any salt because of the salt in the seafood base. Garnish with fresh chopped parsley.
**For a lighter bisque, use more broth and less cream.
Seafood Bisque Recipe from Catalonia - Suquet de Peix
Suquet is a fresh and hearty seafood stew from Catalonia, that screams summertime. Not literally — that would be weird...
The full recipe can be found here:
Ingredients:
1kg Fish
500g Shrimp
200g Squid
4 Tomatoes
1 Potato
1 Onion
1 Lemon
8 Cloves Garlic
2 Eggs
250ml Olive Oil
2 Tbsp Paprika
200ml Wine
Toasted Almonds
Bread
Parsley
Barefoot Contessa Makes Shrimp Bisque | Barefoot Contessa | Food Network
Ina's creamy, comforting soup is going to be your new go-to.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Shrimp Bisque
RECIPE COURTESY OF INA GARTEN
Yield: 4 to 6 servings
Ingredients
1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.
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Barefoot Contessa Makes Shrimp Bisque | Barefoot Contessa | Food Network
Shrimp Bisque | ImmaculateBites
If you love chowder, you will fall in love with Shrimp Bisque. It’s not quite a chowder, and it’s not quite a soup. While it was popular a century ago with elegant ladies at their luncheon parties, it is now coming back in style. It makes an exceptional appetizer or ideal soup and salad combo.
You can see the full recipe here:
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Fab Everyday's Easy Lobster Bisque recipe
It’s soup season! Time to bring out all your favorite warm, comforting soup recipes. I am so excited to share my lobster bisque recipe with you today, as it’s one of our favorite homemade soup recipes. It’s seriously delicious! This elegant and delicious soup is done in under 30 minutes (including prep)! If you’re looking for an easy lobster bisque recipe, look no further than this rich and creamy soup. It’s impressive enough to serve for guests, but quick and easy enough to make just for yourself.
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