Name: Crayfish Soup
Prep time: 12 h
Total time: 12 h
Yield: Serves 30
Cuisine: Turkish
Ingredients: fresh nasturtium leaves; fresh verbena micro-herbs; 900 g cooked crayfish; 100 g oleaster; juice of 1 lemon; 30 g caster sugar; 50 g water; 500 g cornelian cherries; 1 gelatine leaf (standard 2 g leaf); 145 g egg white; salt; 10 g caster sugar; 70 g seaweed powder; 35 g almond flour; lemon juice, to taste; 2 gelatine leaves (standard 2 g leaf); 70 g dextrose; 20 g caster sugar; 3 kaffir lime leaves; zest of 1 kaffir lime; 20 g galangal, chopped; 25 g fresh coriander leaves; 50 g verbena leaves; 10 g chilli pepper, chopped; 1 kg fish stock, warmed; 2 stalks of lemongrass, chopped

Preparation info

Serves
30

Difficulty
Medium
Ready in
12 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the sorbet (makes a double batch)

1 kg fish stock, warmed
2 stalks of lemongrass, chopped
50

Method

Step 1: For the sorbet, combine the warm fish stock with the lemongrass, verbena, chillies, galangal, coriander and kaffir leaves and zest. Leave to infuse for 30 minutes. Strain the stock and set 1kg aside for use in this recipe. Add the dextrose and sugar to 1kg of warm infused stock and taste to adjust the amount of lemon juice you wish to add.

In the meantime, bloom the gelatine in