Overview
John Howie Steak Chef Mark Hipkiss's Smoked Salmon Bisque Serving: 4 cups 10 hours, prep->eating ** Lobster Stock ** Olive Oil: 3 Tbsp Yellow Onions - peeled and coarsely diced 3/4-1" pieces: 1 cup Carrot - peeled and coarsely diced 3/4-1" pieces: 1/2 cup Celery - coarsely diced 3/4-1" pieces: 1/2 cup Lobster Bodies - remove insides, rinse, draincut into 2-3" pieces: 4 lbs Garlic - minced: 2 Tbsp Shallots - minced: 2 Tbsp Tomato Paste: 2 Tbsp Sherry - Dry: 1/4 cup White Wine: 2 cups Parsley Sprigs - large: 1/2 cup Tarragon Sprigs - large: 1/4 cup Water: 3 quarts Salt - sea: 1 Tbsp ** Base ** Butter - whole, salted: 3 Tbsp Garlic - minced very fine: 1-1/2 tsp Onion - yellow, diced: 1/4 cup Carrot - peeled, diced: 1/4 cup Red Bell Peppers - seeded and diced: 3/8 cup Celery - diced: 1/4 cup Sherry - dry: 1/2 cup Heavy Cream: 3 cups Lobster Stock - see recipe: 3 cups Flour - All-Purpose: 3 Tbsp Salt - Sea: 2 tsp ** Finishing ** Smoke Salmon - cold smoked, home made, or purchased: 3/4 cup Chives - sliced 1/8": 1/2 tsp Harvey's Bristol Cream Sherry - warm: 4 Tbsp ~~~~ ** Lobster Stock ** * 1.5 hours to prep veggies and lobster meat. Heat the oil in a large sauce pot. Add the onions, carrots and celery. Saute until onions are golden and caramelized. Add the lobster bodies. Saute and break bodies down into smaller pieces with a metal kitchen spoon. Continue to saute until lobster bodies are cooked through and the rendered juices have reduced to a light glaze consistency. Add and work in the garlic, shallots and tomato paste. De-glaze with the sherry and white wine. Let reduce by 50%. (used high temp here) * Took 2 hours of cooking time up to this point. Add the parsley, tarragon and water. Bring stock to a slow simmer and let cook for 75 minutes. Puree the mixture in a heart blender "vita mix blender". Strain stock through a chinois into a clean sauce pot; press firmly to remove the flavor from the puree. * Took 45 min from blender to this point. Return strained stock to the range; bring to a slow simmer and let reduce by 50%. Skim sauce periodically to remove impurities. * Takes ~ 2.5 hours to reduce by 50% Strain stock through a coffee filter to remove all the sediment. Add the salt. * Takes 2+ hrs to strain coffee filter * Takes lots of coffee filters * Put a coffee filter in the strainer (to hold the coffee filter) over a measuring cup Store refrigerated until needed. ** Base ** Melt butter over medium heat in a large sauce pot. Add the onions, carrots and celery and saute until semi-translucent. Add the peppers and garlic and cook until slightly tender. Add the flour and make a roux. Stir constantly, so you don't brown the roux. De-glaze with sherry; add the lobster stock to the roux slowly, stirring constantly. Bring unto a simmer stirring constantly. Add the salt and cream. Bring the bisque to a simmer stirring constantly to blend the flavors. Reduce the bisque by 25%. The bisque should be slightly thickened and creamy. Use immediately, or cool and refrigerate until re-heated. ** Finishing ** Place the appropriate amount of smoked salmon bisque base into a sauce pot. Bring to a boil. Add the smoked salmon, and quickly remove from the heat. Transfer to the bowls or cups, garnish with chives, and sherry. Serve. Heated: Large Soup Bowl Heated: Soup Cup