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Recipe for :

Bisque d’ Homard

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary chef Keith Floyd, doyen of English cookery writers and one of the most colourful presenters on TV, will be presents his own unique brand of cookery theatre at Linthwaite House Hotel, overlooking Lake Windermere in the Lake District.

Floyd's Cookery Theatre gives those attending a chance to rub shoulders and exchange culinary thoughts with the great man himself, to taste his food as he cooks and interact with Floyd – something you couldn’t do with TV . . . and you may even have a chance to find out how good that glass of wine was he always seemed to have in his hand.

Linthwaite House

Ingredients

Olive oil
Chopped:
    Carrots
    Celery
    Onion
    Leeks
    Fennel
Finley chopped garlic
Fresh lobster, shell on, not cooked
Red snapper or gurnard or similar bony red fish, scaled and gutted, de-finned and left with heads on
Chopped tinned tomatoes
Fish stock
Brandy

Method

  • Add a good quantity of olive oil to a large pot and heat
  • Throw in the mirepoix (chopped carrot, celery, onion, leeks and fennel) and sweat gently until soft and slightly brown (approximately 5 - 6 minutes)
  • Add finely chopped garlic and stir
  • Remove tails from the lobster by twisting
  • Cut up into large chunks with shells still on and add to the pan
  • Clean and remove head from the fish,
  • Cut into large chunks and add to pan
  • Add chopped tomatoes and fish stock to cover
  • Stir well then reduce the heat and cook out for approx 20 minutes
  • Pour into a magimix or blender and blend until smooth
  • Pass the blended mixture through a sieve
  • Pour into a pan to gently reheat
  • Add a good glug of brandy
  • Season as necessary and serve

Keith Floyd
Floyd's Cookery Theatre

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