Fonterra Food Services
Fillet of Beef, Welsh Rarebit, Grilled Beans and Roasted Prawn Bisque
Prawn Bisque:
500g prawn shells
1 carrot, chopped
1 bunch celery, chopped
2 brown onions, chopped
1 tblsp garlic
2 tblsp tomato paste
150ml brandy
4 parsley stalks
Tomato concasse:
6 roma tomatoes, peeled and seeded
1 brown onion, brunoise
1 tspn garlic
100ml red wine
pinch sugar
salt and pepper
1 tblsp basil chiffonade
To finish:
100ml Anchor Cooking Cream
20 x 60g beef noissettes
400ml milk
200ml Anchor Cooking Cream
20g Western Star Butter
25g flour
salt and pepper
1 tblsp hot english mustard
30ml worcestershire sauce
90g fresh breadcrumbs
100g Mainland Egmont Shredded Cheese
10 egg yolks
Anchor Culinary CreamWestern Star Salted Butter
Roast prawns and set aside. Sweat off chopped vegetables with garlic and tomato paste, deglace with brandy and cook out alcohol.
Add prawn shells and parsley stalks and cover with cold water, then simmer for 1 hour and pass through fine sieve.
In heavy-based saucepan sauté brunoise onion and garlic without colour, add wine and cook out alcohol.
Add all other concasse ingredients with strained prawn stock and bring back to boil, then strain through muslin cloth and correct seasoning. Add Anchor Cooking Cream to finish.
Scald milk and remove from heat, make roux with butter and flour and work in milk at intervals, allowing to simmer each time. Then let cool. Fold through all other ingredients and refrigerate.
Seal beef and cook to medium rare, press welsh rarebit on top of noissette and glaze under salamander.
To plate:
Flood large pasta bowl with prawn bisque, place beef rarebit in centre.

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