BISQUE

Art Culinaire, Fall, 2001

3 ounces arborio rice

3/4 cup heavy cream

1 ounce unsalted butter

Salt, pepper and cayenne pepper to taste

For the simple syrup:

1/2 cup water

For the lemon zest:

Zest of 1 lemon, thinly sliced

Reserved simple syrup

Green peppercorns

directions

For the lemon cream:

1 cup heavy cream

Reserved lemon syrup

Salt and pepper to taste

For the dish:

Chopped toasted hazelnuts

For the garnish:

Chervil sprigs

For the bisque, in a medium bowl, combine the langoustine meat and 1/4 cup of the cognac and set aside. In a medium saucepan, heat the oil over medium heat. Add the langoustine shells and saute until bright red, about five minutes. Add the remaining cognac and simmer for three minutes. Add the carrot, onion, shallot, and funnel, and saute until transducent. Add the tomato paste, stir to combine, and saute for three minutes. Add the diced tomatoes and saute for two minutes. Add the white wine and simmer until reduced by half, about three minutes. Add the fish stock and bring to a boil. Reduce the heat, add the garlic and bouquet garni, and maintain at a simmer. Add the rice and bring to a boil. Reduce the heat and maintain at a simmer until the rice is tender, about 30 minutes. Add the cream, stir to combine, and simmer for 30 minutes. Remove from the heat and set aside to cool slightly. Transfer the mixture to a food mill and purce. Transfer to a blender and blend until smooth, about two minutes. Strain throu gh a fine mesh sieve. Add the butter and stir to combine. Season and set aside keeping warm.

ingredients

For the simple syrup, in a small covered saucepan over medium heat, bring the sugar and water to a boil, reduce the heat, and summer until the sugar is dissolved, about two minutes. Remove from the heat and set aside to cool.

For the lemon zest, is a medium saucepan, cover the lemon zest with cold water and place over medium heat. Bring to a boil, reduce the heat, and maintain at a simmer for two minutes. Remove from the heat, strain, and shock in an ice bath. Repeat two more times. Place the reserved simple syrup in a medium saucepar over medium heat. Add the lemon zest and simmer until the rinds are soft, about 10 minutes. Remove from the heat and strain though a fine mesh sieve, reserving the zest and syrup separately. Reserve half the zest for garnish, chop the remaining zest and set aside.

Bruco Snermon

Bruce Sherman

For the lemon cream, in the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and lemon syrup to form stiff peaks. Remove the bowl, season, and set aside.

To finish the langoustines, in a medium saute pan over medium heat, saute the langoustines and cognac for two minutes or until desired doneness. Remove from the beat, season, and set aside keeping warm.

To serve, spoon some bisque into a soup bowl. Place a langoustine to one side and set a quenelle of lemon cream on top. Sprinkle some lemon zest, green peppercorns, and hazelnuts around the dish and garnish with chervil.

Sea Urchin Cappuccino Bisque with a Scallop Cracker

ingredients