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Memories of the Barrier Reef

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsSelenium, Zinc, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 kg prawn shells, cut into small pieces

  2. 200ml olive oil

  3. 4 ripe tomatoes , cut into quarters

  4. 250g celeriac , cut into 1 large fennel , cut into 300g shallot , cut into 200g onion , cut into 2cm dice

  5. 100ml pernod or pastis

  6. 100ml cognac

  7. 1l white wine

  8. 5l fish stock

  9. 20g fresh ginger

  10. 1 orange , zest only

  11. 1 lemon , juice only

  12. 4 bay leaves

  13. 10 thyme sprigs

  14. 10 black pepper corns

  15. 4 green cardamom

  16. 1 tsp espelette powder

  17. 0 1/2g saffron powder

  18. 400g cream

  19. 400g fennel , finely sliced

  20. 2 shallots , finely sliced

  21. 1 thyme sprig

  22. bay leaf

  23. 100g chicken stock

  24. 150g water

  25. 30g lemon juice

  26. salt

  27. 12g sosa

  28. 1 clove garlic

  29. 200g shellfish stock (juice left over from cooking the shellfish)

  30. 2 thyme sprigs

  31. 100g peppermint

  32. 200g cream

  33. 200g milk

  34. 1g saffron powder

  35. 20ml white wine vinegar

  36. 1 egg

  37. 1 egg yolk

  38. 1 small clove fresh garlic

  39. 10g dijon mustard

  40. 200ml vegetable oil

  41. 50ml extra virgin olive oil (must be a sweet olive oil, not bitter)

  42. salt and pepper to taste

  43. 100g mixed green herbs

  44. 200g vegetable oil

  45. 100g vongole clams

  46. 100g pip pies

  47. 100g mussels

  48. 1 shallot

  49. 5g butter

  50. 50g white wine

  51. 100g razor clams

  52. 4 sydney rock oysters (or any other young small oysters )

  53. 10g celery brunoise, mixed with extra virgin olive oil

  54. 4 cucumber strips

  55. 4 cauliflower shavings

  56. 4 dill sprigs

  57. 4 chive tips

  58. 8 edible flowers

  59. 4 purple perilla cress

  60. 4 chickpea cress leaves

  61. 20g butter

  62. 20g chicken stock

Instructions Jump to Ingredients ↑

  1. Gambas Bisque Roast prawn shells with the olive oil in a pan.

  2. Add the tomato and vegetables.

  3. Deglaze with the pernod and cognac, reduce then deglaze again with the white wine. Reduce.

  4. Add the fish stock and all other ingredients except cream, simmer for 2 hours.

  5. Strain through a fine sieve and reduce.

  6. Add cream and simmer for 5 minutes.

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