John Myers
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Lentil Squid Bisque
The perfect lentil squid bisque recipe with a picture and simple step-by-step instructions.
For the lentil salad with squid:
- 200 g Beluga lentils
- 3 tbsp Balsamic vinegar old
- 3 tbsp Extra virgin olive oil
- 1 Pc. Sprigs of basil
- 1 Pc. Shallot
- 2 Splash Lemon
- 5 Pc. Calamari
For the bisque:
- 2 Pc. Carrots
- 1 Pc. Onion
- 1 Pc. Fennel bulb
- 4 Pc. Garlic cloves
- 2 tbsp Tomato paste
- 4 Pc. Sprigs of thyme
- 2 Pc. Bay leaves
- 0,1 g Saffron threads
- 100 ml Wormwood dry
- 200 ml Aniseed schnapps
- 200 ml Cream
- 200 ml White wine
- 2 Pc. Canned tomatoes
- 10 Pc. Shrimp peeled deveined
- 500 ml Crustacean stock
For the crustacean stock:
- 20 Pc. Carcasses from shrimp
- 1 Pc. Cooked lobster
- 1 Pc. Shallot
- 2 Pc. Garlic cloves
- 1 Pc. Leek
- 1 Pc. Fennel
- 1 Pc. Celery
- 2 Pc. Tomatoes
- 250 ml White wine
- 1 Pc. Bay leaf
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- 1 tsp Fennel seeds
- 10 Pc. Peppercorns
For white tomato foam:
- 6 Pc. Tomatoes
- 2 tsp Salt
- 250 g Cream
- 2 tbsp Butter
- 0,5 tsp Soy lecithin
Lentil salad with squid:
- Boil the lentils in water until they are firm to the bite, then pour them into a sieve and season with the balsamic vinegar and olive oil. Season to taste with basil, as well as salt, pepper and lemon.
Bisque:
- Peel the carrots and cut into small slices, roughly dice the onion and fennel, just press the garlic on. Heat 3 tablespoons of oil. Sauté the carrots, onion, fennel, garlic and tomato paste in it. Add the thyme, bay leaves and saffron threads. Deglaze with wormwood, then add the stock, aniseed schnapps, wine, tomatoes and prawns to the saucepan. Cover and cook over low to medium heat for about 60 minutes. Then pass the soup through a sieve, pour in the cream and simmer for another 30 minutes over medium heat. If necessary, season to taste and, if necessary, bind.
Crustacean stock:
- Roast the carcasses, heads and the lobster in oil, then add all the vegetables except for the tomatoes. After 5 minutes, add the tomatoes to the saucepan. After another minute, pour the wine and bring to the boil. Then add enough water to the pot so that everything is covered with water. Add the spices and let everything simmer gently for about 1 hour. Then pass and squeeze out the peel well.
White tomato foam:
- Finely puree the tomatoes with salt in a blender. Then place a cloth in a sieve and hang it over a saucepan. Put tomatoes in and let stand for a few hours at room temperature. Finally, squeeze the cloth lightly, add the cream and warm it up slightly. Add butter and a little soy lecithin and froth up.
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