The Famous Bisque was our final lesson in the too-short-two-weeks-soup part of the course. It was awesome because we got freshly live crabs and fresh Mules (mussels) to work with. We Made the bisque from the crabs and some fish stock we did for the second time so it was easy. The other soup is a mules and cravettes (mussels and shrimps) which can not be called a bisque because mules are not crustaceans. The Dieppoise style soup is called after the port city Dieppe in Normandie, they have many Mules there! I was a partner to Zeynel in the Créme Dieppoise project.
Receiving the merchandise, small and funny crabs
Mules from the smaller kind
Shrimp, already dead and cooked
The crime scene after cleaning and cutting the fish bones for the stock
Shallots in the pan
Fish bones in. The big one almost had my finger when I tried to remove his gills
Covered with water, waiting for a boil
Demo of cutting the crabs to 4 pieces
One trying to escape
Ready to the pan
Crabs in the pan
Sweating the veg
Demo of the Flambé
Woohoo
Careful for your eyebrows
Then simmered with white wine
A lot of wine, then a bit of the fish stock. We want it to taste purely crab and not fish
Covered with mostly water and left to boil with the B.G.
Squish with a rolling pin, until it crackles
Mixer and strain finely. I could take this picture at last because no one rushed me to be super fast this time :)))
The good and the bad. My soup seperated
Chef's plating, with liquid cream
Beautiful as always!
Mine looks nice but was apparently too thin. Weird because what was left was pretty thick. I don't know how could that be, maybe not mixed well. It's more yellow because I put less concentrated tomatoes. It's not a tomato soup!
All the ingredients for the Dieppoise
Making Mules Mariniére first: Mules are cleaned and thrown to a hot pan with butter
Shallots
White wine (glog glog)
White pepper
Cover and open after few minutes. Opened and ready! Yes, me and Zeynel eat some mules mariniére for all of you guys at that point
In the meantime, chef demonstrate how to decorate a mushroom. It looked easy but it's hard!! My mushroom was too ugly to picture. I diced it right away.
Making a roux with butter, shallots, mushrooms and flour
mushrooms go in
Sweat with the butter, adding the stock little by little, the mules cooking liquids as well. Thicken with double cream.
Strained. We broke the mixer so no mixer this time 🙁
Separating all the mules and shrimps from their shells
This is a big amount! Re-heated before plating
All of our pots together, so pretty!
Chef's plating. The mules first
The soup poured over
That's one good soup!
Zeynel and mine, with a decorative mule in a shell. Too thin, again. Boo! But at least it's not too creamy and fatty.
Goodbye soups, for now!
mules = clams (English) – how did you “break” the mixer?
No, mules are mussles and that’s something else. The mixer was very gentle and not the industrial type so he probably couldn’t handle the crab claws and shells.
Mashav, did you chop the crabs while alive?!
Yes, this is why they were brought alive.
yes, fresh as can be
I may have to report this…. 😉
OMG – this looks like the most scary and disgusting class ever (but don’t get me wrong, the outcomes are great).
You had to cut live crabs?? And to clean so much sea food? With your hands??
And then to flame it and be careful for your eyebrows??
I could never do that…
But the result soups look so good – so I guess that for a future chef like you it’s worth it..
I’m a bit embarrassed to say that this was my favorite part actually
KILL KILL KILL!!!
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