Prawns Bisque

Ingredients for 4 people:

• 2 shallots or a small onion
• 1 clove of garlic
• 60 g carrot
• 30 g butter
• 1 tbsp sunflower oil
• 400 g red prawns (optionally: carabineros, crayfish or sea crab)
• 2 tbsp fried tomato
• 25 g brandy
• 75 g white wine
• A few tarragon leaves
• A couple of sprigs of parsley
• A sprig of fresh thyme
• Salt
• white pepper
• cayenne or chilli pepper (optional)
• 1l of fumet
• Rice starch
• 20 g butter
• 100 g cream

Optional:

• 25 g of cava or champagne

Preparation:

1. Place the shallots, peeled garlic and carrot in the jar. Blend on speed 8, 5 seconds.
2. Add the butter and oil.
3. Cook on speed 1, 120 degrees, 5 minutes.
4. Add the prawns and cook, at the same speed and temperature, for 3 minutes.
5. Deglaze with the brandy and white wine. Cook for 2 minutes on speed 1, 120 degrees – with the jar slightly open – to allow the alcohol to evaporate.
6. Mix in the tomato, tarragon, parsley and thyme.
7. Season with salt, pepper and cayenne.
8. Douse with the fumet and select “soup”, 25 minutes.
9. Strain the stock through the inner basket. Rinse the jar and return the stock into it.
10. Select “sauce”, speed 2, 100 degrees, 2 minutes.
11. Taking care not to burn yourself, mix in 1 tbsp rice starch through the nozzle. Wait 30 seconds.
12. If necessary, repeat the operation until you obtain a slightly thick creamy texture.
13. Add the butter and cream and, optionally, the cava. Press “pulse” for 5 seconds to mix the ingredients.
14. Serve the bisque in warm tureens.

Tips…

• If you like, you can accompany the cream with prawns: peel and dice them. Season with salt and pepper and dip them in the hot cream for 2 minutes, just before serving.