Morecambe bay crab bisque, hest bank marsh samphire, Lancashire fennel, saffron

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 13th May 2013
North West Young Chef of the Year

Morecambe bay crab bisque, hest bank marsh samphire, Lancashire fennel, saffron

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Morecambe bay crab bisque recipe with hest bank marsh samphire, Lancashire fennel, saffron recipe a try in your kitchen? Starter cooked by Drew Metcalfe from Punchbowl at Crosthwaite in Cumbria Heat of North West Young Chef 2013

Ingredients

  • 1kg whole crab
  • 100g samphire
  • 50g butter
  • 1 onion
  • 2 carrots
  • 1 celery stalk
  • 1 bulb fennel
  • 1 large pinch saffron strands
  • 2 bay leaves
  • 3 sprigs of tarragon
  • 1/4 tsp cayenne pepper
  • 1tbsp tomato puree
  • 75ml white wine
  • 75ml brandy
  • 2 pints water
  • 90ml double cream
  • 1/2 lemon

Method

For my crab Bisque, heat the butter in a large pan until foaming, then add the onion, carrots, celery and herbs and stir well.
Fry your mirepoix for 2-3 minutes until the vegtables have softened.
Add the crab shell pieces, cayenne pepper and tomato puree and cook for a further 1-2 minutes.
Add the white wine and brandy, bring to the boil, then reduce the heat and simmer the mixture for 30 minutes.
Remove the crab shell pieces and allow the mixture to cool slightly, then transfer to a food processor and blend to a puree and then pass through a fine chinois.
Before serving add the cream, lemon juice and season to taste.

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