Thai Crab Bisque | Dover Sole Wontons
Method | Thai Crab Bisque
Heat the veg oil in a cooking pot, add the mire pox and sweat it until its golden brown. Add the prawn shell and shrimp paste, sweat for another 2 minutes. Deglaze with the alcohol reduce by ¾. Add the rest of the ingredients and simmer for 1 hour. Strain and reduce by 1/3. Adjust seasoning.
Method| Dover Sole Wontons
Puree the fish and add the shallots, ginger, chillies and then finish with nam pla and coriander – do a test. Make the wontons around 10g each, you should have 40 pieces.
Ingredients | Thai Crab Bisque
500g prawn shell
100g shrimp paste
100g onion
50g carrot
50g leek
20g ginger
1 lemongrass stick
1 head garlic
50g tomato paste
2l fish stock
50ml brandy
200ml white wine
100ml noilly prat
5g thyme
lime juce
200g unsalted butter
salt and pepper
olive oil
Ingredients | Dover Sole Wontons
400g Dover sole
½ tbs finely diced red chilies
¼ bund coriander
2 finely chopped shallots
20g chopped ginger
1 pack wonton wrappers
10ml fish sauce nam pla
Corn flour and egg white – to seal