Seafood bisque with Canederli
Description
An unusual combination: a bisque that tastes like the sea and canederli, which are to the mountains. It is this combination makes the recipe so refined.
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400gr. Shrimp
50gr. vegetable cream
1 egg
1 Shallot
50gr. flour
600ml. vegetable broth
2 tablespoons extra virgin olive oil
500gr. hake
100gr. breadcrumbs
dill
Thyme
salt
pepper
Preparation
* Start preparing for the bisque. Pull the heads of the shrimp, remove the shell with a toothpick and remove the black thread gut flush the waste and keep aside. Heat the vegetable broth. Peel the shallots from the outer leaves and slice in thin film with a heavy knife.
* In a saucepan, heat a thin layer of oil with the shallot, a sprig of thyme wrapped in a small patch, the waste of shrimp and let it cook for a few minutes, then sprinkle with 25g. flour and let it roast another few minutes. Stir, then add at once the vegetable stock and bring to a boil.
* Let simmer for 25 minutes, mashing occasionally heads to release the juice. When cooked, strain the very thick bisque through a fine sieve and keep warm.
* For canederli, proceed as derived from hake fillets, after removing the head, removed the skin, the central bone and all the plugs.
* Chopped in a food processor bread crumbs, add the hake fillets and mince again; season with salt and pepper. Pour the mixture into a bowl and mix with 25g. flour, then with your hands into small balls.
* Reheat the bisque and dip the meatballs, drain with a slotted spoon as soon as it rises to the surface. Thicken the bisque by adding egg yolk diluted with cream.
* In a pan cook for 2 minutes the prawns, season with salt and pepper. Pour the bisque into bowls, appoggiateci 5 dumplings per person and prawns; decorated with bunches of fresh dill and bring to the table.
