Jomfruhummerbisque

Det værste jeg ved (eller i hvert fald én af dem) er at smide mad ud. Så når der har været skaldyr på bordet hjemme hos mig, kan jeg godt lide at gemme skallerne til en bisque. Her lyder opskriften på jomfruhummere, men du får ikke skældud, hvis du bruger skaller fra hummere, krebs eller store rejer. Det bliver godt uanset, og det er jo helt genialt at få en verdensklasse suppe ud af noget, der skulle have været smidt ud!

Du kan selvfølgelig også købe skaldyr til formålet og tage kødet ud af skallerne, inden du går i gang med opskriften. Beregn da 5 stk. pr. person.

Jomfruhummerbisque – 4 personer

Ingredienser

Olivenolie

1 løg, i tern

2 hvidløg, finthakket

½ fennikel, i tern

¼ knoldselleri, i tern

2 gulerødder, i tern

1 ds. tomatpuré

Jomfruhummer-skaller

½ dl cognac til flambering

½ flaske hvidvin

½ l kalvefond

1 buket timian

Madeira

1-2 torskestykker eller anden fisk til jævning

Jomfruhummerhaler, kammuslinger eller lign. til ”bid” i den færdige bisque

 

Sådan gør du

Klar grøntsagerne i olivenolien i en gryde. De må ikke tage farve. Tag dem op, når løgene er klare, og det hele er stegt godt igennem.

Brænd tomatpuréen af i lidt olivenolie, og kom jomfruhummerskallerne ned i gryden. Lad dem stege i nogle minutter ved høj varme, og kom så grøntsagerne tilbage i gryden.

Sørg for, der er fuld knald på blusset, og gør klar til flambering: Hav tændstikkerne klar ved siden af gryden, og sørg for, den ikke står under en tændt emhætte. Hæld cognac ved skallerne og grønt, og tænd straks. Lad det brænde godt igennem, inden du tilsætter hvidvin, fond og timian-dusk. Kog først op, og skru så ned for varmen, og lad det simre ca. ½ time. Kom torskestykkerne i, og lad dem tilberede i den varme væske. Det tager kun et par minutter.

Tag timian-buketten op, og bring nu dit køkkens bedste power tool af en drinks- eller stavblender på banen: Skaller og grønt skal blendes til en jævn konsistens uden klumper. Efter endt blender-arbejde, sir du bisquen gennem en finmasket si og kommer den tilbage i gryden.

Smag til med salt, peber og eventuelt en sjat madeira. Jeg kan godt lide at have lidt bid i bisquen, så jeg tilsætter altid hvad jeg nu har fået fat i af skaldyr – det kan være nogle kammuslinger fra fryseren (husk altid at tø dem op først) eller nogle store rejer uden skal.

Servér straks med noget dejligt, nybagt brød og et glas vin. Du kan gå efter en fyldig Viognier eller Chardonnay til lejligheden – det vil virke. Hvis du er i dit ekstravagante hjørne, kan du også hive en hvid Châteauneuf-du-Pape ned fra vinhylderne hos din vinforhandler.

 

 

 

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