| Salmon And Crab Bisque
1 pound of crab
4 ounces of salmon
1 pound of salmon bones
2 ounces of onion finely chopped
2 ounces of leek finely chopped
1/4 pint of white wine
2 tablespoons of tomato puree
Cayenne pepper
Ground black pepper
Salt
1/4 pint of cream
2 1/2 pints of water
2 ounces of butter
2 ounces of flour |
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Bring the water to the boil and add the crab, salmon bones and salmon. After 5 minutes remove the salmon and leave to cool. Simmer the crab and the bones for a further 15 minutes, then melt the butter and add the onion. When the onion has softened (4 or 5 minutes) add the flour and cook on a low heat for 2 minutes then add the tomato puree. Start to add small quantities of the fish stock stirring to make a smooth soup, bring to the boil and simmer for 20 minutes. Meanwhile remove the brown crab meat and add to the soup. Flake the salmon and keep for garnish. Retain the white meat from the crab claws for garnish, the shell can be broken up and added to the soup at this stage to add more flavor. Strain the soup through a fine sieve and return to the stove and add the leek, simmer for 5 minutes and season with the ground pepper, salt and cayenne pepper. Add the cream and salmon and lobster garnish. Converted by MC_Buster. NOTES : A rich extravagant soup for a special occasion Converted by MM_Buster v2.0l.
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