I really enjoy mixing & abridging & just the idea of various flavors from different nations in one dish. The world is becoming globalized & integrated, why shouldn’t our food embrace the same trend?!
This Part 2 of 3 as I mentioned in the post prior to this, where I made prawn ravioli & froze it to be used in this recipe.
Preparation time approximately 45 minutes
1/4 white onion chopped
A handful of cashew nuts
3 tricolori fresh paprika peppers (orange, red & yellow) chopped
1 tbsp sliced pickled ginger (the kind you get with your sushi)
1 tsp mixed herbs
2 tbsp Dijon mustard
2 tbsp soy sauce
2 tbsp reduced fig oil
2 tbsp butter
2 tbsp chopped coriander
Salt to taste
Heat a pan with a tbsp of garlic infused olive oil to medium heat. Add all the above ingredients in the same order as above to the pan & sauté for 5 to 7 minutes. Before the peppery paprikas become too soft remove & let cool for 5 minutes.
Once cool, blend the ingredients into a purée consistency.
6 cleaned & deveined crayfish/lobster tails cut down the middle (use a kitchen scissors for this, makes the cooking life much easier)
2 tbsp butter
1 tsp garlic & ginger paste
1 tsp mixed dried herbs
1 tsp ground black pepper
1/2 cup coconut cream
Heat a sauce pan with the butter on medium to high heat. Add the crayfish/lobster tails, garlic & ginger, herbs & peppers and cook for 5 minutes.
Still on medium to high heat, add the paprika purée. Add some water to the paprika dish to swirl around and empty into the pot as well. Stir for 2 minutes until the excess water starts disappearing, before the purée starts getting sticky add the 1/2 cup of coconut cream.
Stir & watch the pot very carefully for another 3 to 5 minutes as the stove should still be on medium to high heat. The coconut cream should begin reducing & thickening somewhat. A bisque is not really a thick sauce, but also not the thin consistency of a clear soup. In the middle is about right. Let simmer on low-medium heat for 5 minutes.
(If you want a bit of a thicker consistency or you add too much liquid you don’t know how to get rid of, you can make a faux roux by whisking a tbsp of flour in a 1/4 cup of milk and add this to the bisque. When I use coconut milk & not coconut cream I sometimes use this roux to get to the right consistency.)
In another pot heat some salted water and add the frozen ravioli to it. I made ravioli the doze of Lindt balls, so I made 24 to serve amongst 3 bowls. Cook the ravioli for 4 to 5 minutes.
Once done, strain & divide between 3 bowls. Using a ladle, share the bisque & 12 segments of lobster tails by pouring over ravioli. Grate some Parmesan cheese & sprinkle some coriander over. Serve with a fresh French baguette & some butter.