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http://www.lifestylefood.com.au/recipes/23097/crawfish-minestrone

LifestyleFOOD.com.au

Crawfish Minestrone

This beautiful recipe is created by French Chef, Julien Burlat. He will be appearing at The World Omnivore Tour in Sydney.

Ingredients

  • Fitting for the broth

  • 5 cl of olive oil

  • 1/2 leek

  • 1/2 fennel

  • 1/2 large carrot

  • 1/2 onion

  • 1 shallot

  • 1/2 head of garlic

  • 1 bay leaf, stem parsley, thyme

  • cardamom

  • 1 tablespoons concentrated tomato,

  • 10 cl of cognac

  • Butter bond

  • 100g butter

  • 50g large basil leaves

  • 1/4 cloves of garlic, salt, pepper

  • Trim minestrone

  • 1/2 fennel

  • 1/2 red pepper

  • 1/2 zucchini

  • 1/2 carrot

  • 10g small pasta

  • 20 gr coco beans

Method

  • 1.

    Cook crayfish in the boil for 5 minutes. Shell them.

  • 2.

    Prepare a fumé with the  head of the crayfish, reduce by half.

  • 3.

    Cut all the vegetables into brunoise and cook them in English.

  • 4.

    Prepare the butter in food processor by mixing all the ingredients.

  • 5.

    For the set up, whisk in the broth with basil butter and then put it into a siphon.

Notes

The Omnivore World Tour arrives in Sydney on October 2nd 2014 for 4 unforgettable days of gastronomic experiences, held at one of the city’s most iconic locations – The Maritime Museum. For more information please visit www.omnivore.com/sydney/world-tour/world-tour-sydney.

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