Recipe: LOBSTER BISQUE FREGOLA WITH STEAMED SOLE
A sunshine-worthy taste of the Mediterranean... Heavily seasoned with French! Worthy of a win in a Chef Battle... give it a like if you think so!
- 1 whole cooked lobster
- 1 shallot
- 1 carrot
- 1 stick of celery
- 2 bay leaves
- few parsley stalks
- 150 ml Pernod
- 1 l veg or fish stock
- 1 tbsp tomato puree
- 1 lemon
Prawn Mousse And Sole
- 100 g raw king prawns
- 1 egg white
- 75 ml double cream
- 2 sprigs of fresh dill
- 250 ml champagne
- 1 shallot
- few black peppercorns
- 1 tbsp white wine vinegar
- 200 g salted butter
- 25 ml double cream
- 100 g fregola (Israeli couscous)
- 100 g petit pois
- 2 plum tomatoes
- 200 ml champagne
- 1/2 tsp soy lecithin
Remove the meat from the lobster and leave to one side for later, saving the shell.
Heat a large pan until it’s pretty hot and add a splash of veg oil.
Smash the lobster shells into smaller pieces and fry in the pan.
Wash and roughly slice the carrot, celery and half of the fennel bulb, and peel and slice the shallot.
Add to the lobster pan and cook for a few minutes to gain a decent browning.
Splash in the Pernod to deglaze the pan, then pour in the fish stock along with the bay leaves and parsley stalks.
Heat to a simmer and boil for 30-45 minutes.
PRAWN MOUSSE & SOLE
Blitz the prawns in a food processor with the egg white, fresh dill and a pinch of salt and pepper.
Whilst it’s blitzing slowly pour in the cream until it’s fully combined.
Transfer to a piping bag.
Fillet the sole and cut to size, you want two pieces that sit one on top of the other neatly.
Season the pieces of fish, then pipe the mousse onto one side and sandwich with the other.
Lay the fish on a small sheet of baking paper.
BLITZ BISQUE, COOK FREGOLA
Blitz the lobster shells, veg and stock to a fine liquid and then pass it through a muslin cloth to remove any grit.
Measure 1 ramekin of fregola into a saucepan and add 1.25 ramekins of the lobster bisque.
Heat to a simmer and cook for 6-8 minutes until the grains are just cooked.
Stop the cooking with a drizzle of double cream, a handful of thawed petit pois and the tomato concassé before adding a squeeze of lemon juice and seasoning to taste.
Pour the champagne for the beurre blanc into a pan and add the vinegar, sliced shallot, whole clove of garlic and peppercorns.
Heat to a boil and reduce until you’re left with about 25% of the volume you started with.
Strain the reduced champagne through a fine sieve into another pan and add the double cream to warm through.
Swill the cold cubed butter into the hot creamy beurre blanc until it thickens and emulsifies.
STEAM FISH, CHAMPAGNE FOAM
Place the prepared sole and mousse in a steamer and cook for 5-6 minutes.
Warm the pieces of lobster in a little extra of the bisque.
Blitz the soy lecithin into the 200ml champagne in a large bowl using a stick blender to get a foam… this will take a minute or two for the bubbles to stabilise.
CRISP FOUGASSE AND SERVE
Blitz an olive fougasse into breadcrumbs then scatter onto a baking tray and cook in a hot oven until golden and crisp. Serve the fregola in a large deep bowl with the fish resting on top.
Arrange the lobster pieces around the outside and spoon over the beurre blanc, foam and place some griddled courgettes on the side.
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