Wreck Fish and Crayfish with Fennel Purée and Crayfish Bisque

Pan-fried white fish and crayfish tails served with a smooth fennel purée and a rich, blended crayfish shell bisque.

Fish Seafood Main Course Fennel Gourmet

Estimated Nutrition

Calories

922.6

kcal / serving

1845.2 kcal total

Carbs

21.4g

per serving

42.8 g total

Fat

69.3g

per serving

138.6 g total

Protein

56.2g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

For the bisque

Dairy

Butter

For the bisque

Butter

Unsalted, for purée

tbsp

Crème Fraîche

Butter

For frying fish

Liquids

tbsp

Brandy

For cooking

Fish Stock

For the bisque

NutsSeeds

piece

sprig

Flatleaf

To taste

Freshly ground, to taste

tsp

Fennel Pollen

Or ground fennel seeds, for garnish

OilsFats

Olive Oil

For the bisque

tbsp

Olive Oil

Extra-virgin, mild-tasting

Seafood

500

Crayfish Shells

Taken from fresh tails

piece

Crayfish Tail

Blanched

piece

Wreck Fish

Fillets, skin on, pin boned

Vegetables

piece

Shallot

Chopped

piece

Fennel

Bulb, finely chopped

piece

Fennel

Bulbs, chopped for purée

Sea Purslane

For garnish

Sea Beet

For garnish

Method

Sieve the purée into a clean pan and season with salt and pepper.

Fry chopped shallots and fennel in oil and butter for 3 minutes before adding tomato purée, crayfish shells, and brandy.

Drain fennel and blend with butter, olive oil, and crème fraîche until smooth.

Fry fish fillets and crayfish tails in butter for two minutes on each side.

Plate the fennel purée, top with fish and crayfish, spoon over the bisque, and garnish with pollen and sea greens.

Add fish stock, bay leaves, and parsley, then simmer for 25 minutes until reduced by a third.

Blend the cooled mixture in a food processor until it forms a fine purée.

Boil chopped fennel in salted water until tender.