Crayfish Bisque


Difficulty: Medium

Servings: 4

Preparation Time: 20 mins

Cooking Time: 70 mins

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Crayfish Bisque: Crayfish broth: Crayfish: To Plate:
  • 1 carrot (peeled)
  • 1 celery stick
  • 1 medium onion
  • 2 tablespoons of unsalted butter
  • 100ml of dry white wine
  • 1 bay leaf
  • ½ teaspoon of saffron
  • 2 sprigs fresh dill
  • 1 sprig fresh thyme
  • 1 tablespoon of long-grain white rice
  • 1 tablespoon of tomato paste
  • ¼ teaspoon of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 100ml of heavy cream
  • 1 tablespoon of lemon juice
  • 1kg of medium crayfish (shells) appx. 4 pieces
  • 12 pieces of medium prawn shells and heads
  • 2 tablespoons of unsalted butter
  • 1 bay leaf
  • 600ml of chicken stock (or vegetable stock)
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 4 pieces of crayfish meat
  • 1 sprig of dill


1. Crayfish broth

  • Deshell the crayfish and set aside the flesh. Divide the shells in 2 sections - heads and tails. Cut each section lengthwise.
  • Melt 2 tablespoons of butter in a large heavy pot over medium-high heat; add crayfish, shrimp heads and shells, stir frequently for about 5 minutes until they begin to brown.
  • Finely dice the prawns and remaining salmon fillet. Combine with water chestnuts and chill for 20 minutes.

2. Crayfish Bisque

  • Chop carrot and celery with the SilentMixx mini chopper attachment until fine. Set aside. Repeat with onion and set aside.
  • Melt 2 tablespoons of butter in a large pot over medium heat.
  • Add chopped carrot, celery and onion, fry till soft for about 20 minutes.
  • Add white wine and the crayfish broth prepared earlier with the remaining bay leaf, saffron, dill, thyme, rice, tomato paste and cayenne pepper.
  • Simmer uncovered until flavours meld and rice is soft for about 20 minutes.
  • Season with salt and pepper to taste.
  • Remove crayfish shells, dill, thyme, and bay leaf, but leave the prawn heads and shells in the broth.
  • Working in batches, purée bisque in SilentMixx blender jug until smooth.
  • Sieve purée over a clean pot.
  • Stir in cream and reheat bisque over medium heat.
  • Add lemon juice and season to taste with salt, pepper, and more cayenne, if desired.

3. Crayfish

  • Season crayfish meat with kosher salt and freshly ground pepper.
  • Heat a large heavy-bottom skillet until very hot, add a tbsp of butter and olive oil.
  • Sear the crayfish for about 1–1½ minutes until opaque; they should feel slightly springy when pressed.

Product Used

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