CRAY­FISH BISQUE

Tokara Di­rec­tor’s Re­serve White 2009 -

House and Leisure Food - - FRONT PAGE -

fen­nel fronds

onion, roughly chopped 8 cray­fish tails, halved

and cleaned 1T but­ter olive oil 1 fen­nel bulb, chopped 2 leeks, chopped 1 stick cel­ery, chopped 1 medium car­rot, chopped 6 shal­lots, chopped 1 clove gar­lic, crushed 125ml dry white wine pinch saf­fron 1x400g tin chopped,

peeled toma­toes 250ml fish stock 3T sherry 250ml dou­ble thick cream crou­tons truf­fle oil

Serves 4

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