Monkfish and Pike Bisque, Grand Cru Master Origin India sauce

Monkfish and Pike Bisque, Grand Cru Master Origin India sauce

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Icon - Time 30 + Icon - Level Medium

Here is what you need

Ingredients

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  • Master Origin India sauce
  • 1 kg of onions
  • 200 g of butter
  • 10 g of sugar
  • 1 litre of vegetable stock
  • 2 x 25 ml of Master Origin India
  • 150 ml of milk
  • 1 egg
  • casserole dish

Materials

  • casserole dish

Let's make it!

  • Peel and chop onions and sweat in a casserole dish with 50 g of butter, then caramelize them with 10 g of sugar
  • Add 1 litre of vegetable stock, simmer for 2 h, then put through a sieve
  • Reduce to half and set aside 100 g to be used for tapioca
  • Set up the rest with 150 g of butter
  • Whip the rest
  • Season to taste and keep warm
  • Cook a soft boiled egg
  • Mix the Master Origin India with 150 ml of lukewarm milk and stir with the previous preparation
  • Upon serving, add the egg and mix
  • At this point the temperature of the preparation should not exceed 60°C
  • Tapioca pearls100 g of onion stock10 g of tapioca Cook tapioca in onion stock reduction until the pearls become transparent
  • Biscuits100 g of monkfish160 g of pike10 g salt10 g of sugar2 eggs260 g of cream40 g of butter25 g of crayfish bisque4 slices of sandwich bread 2mm thin50 g of clarified butter
  • Warm butter
  • Blend both fish together in a mixer with salt and sugar
  • Add eggs, cream, warm butter and crayfish bisque
  • Stir for 2 min
  • Spread stuffing in a frame covered with cooking wrap, smooth out with a spatula and steam for 15 min
  • Let cool and cut into rectangular pieces
  • Cut the bread slices into the same shape and size
  • Spread with stuffing
  • Brown the biscuits in butter, on the bread side and keep warm
  • Serve the biscuits with sauce and tapioca pearls

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Master Origin India 11 Chart - Intensity
Master Origin India 11 Chart - Intensity

Monkfish and Pike Bisque, Grand Cru Master Origin India sauce

  • Icon - Time 30 +
  • Icon - Level Medium

Materials

  • casserole dish

Recommended Nespresso coffees

Ingredients

  • Master Origin India sauce
  • 1 kg of onions
  • 200 g of butter
  • 10 g of sugar
  • 1 litre of vegetable stock
  • 2 x 25 ml of Master Origin India
  • 150 ml of milk
  • 1 egg

Inspirations

Icon - Inspiration - Chef

Let's make it!

  • Peel and chop onions and sweat in a casserole dish with 50 g of butter, then caramelize them with 10 g of sugar
  • Add 1 litre of vegetable stock, simmer for 2 h, then put through a sieve
  • Reduce to half and set aside 100 g to be used for tapioca
  • Set up the rest with 150 g of butter
  • Whip the rest
  • Season to taste and keep warm
  • Cook a soft boiled egg
  • Mix the Master Origin India with 150 ml of lukewarm milk and stir with the previous preparation
  • Upon serving, add the egg and mix
  • At this point the temperature of the preparation should not exceed 60°C
  • Tapioca pearls100 g of onion stock10 g of tapioca Cook tapioca in onion stock reduction until the pearls become transparent
  • Biscuits100 g of monkfish160 g of pike10 g salt10 g of sugar2 eggs260 g of cream40 g of butter25 g of crayfish bisque4 slices of sandwich bread 2mm thin50 g of clarified butter
  • Warm butter
  • Blend both fish together in a mixer with salt and sugar
  • Add eggs, cream, warm butter and crayfish bisque
  • Stir for 2 min
  • Spread stuffing in a frame covered with cooking wrap, smooth out with a spatula and steam for 15 min
  • Let cool and cut into rectangular pieces
  • Cut the bread slices into the same shape and size
  • Spread with stuffing
  • Brown the biscuits in butter, on the bread side and keep warm
  • Serve the biscuits with sauce and tapioca pearls

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