Seafood tagliatelle with Dublin bay prawn bisque

From episode three of MasterChef Ireland 2012

Ingredients


  • 100g plain flour
  • 2 eggs
  • 1 tsp olive oil
  • 3 dublin bay prawns
  • small piece of ling
  • small piece of gurnard
  • parsley and fennel (2 small slices cut into small dice)
  • 1 tblsp tomato puree
  • 500 ml fish stock
  • 1 l tomato skinned & deseeded
  • 50 ml white wine

Method

Pasta
  1. Blitz 100g of plain flour, 2 eggs and a drizzle of olive oil in a food processor. Rest in fridge for 20 minutes.
For the prawn bisque
  1. Remove the heads, legs and shells from 3 Dublin bay prawns and put in a frying pan with a drop of olive oil. Fry these for 5 mins
  2. Add a tablespoon of tomato puree and 50 ml of white wine. Simmer for 5 mins. Heat 250ml of fish stock + add shells, simmer for 20 mins.
  3. Liquidise the shells/stock and pass through sieve/chinnois.
  4. Remove the skin from 1 large tomato and remove the seeds, dice the fresh tomato into small pieces.
  5. Take two small pieces of fennel, cut into slices then dice.
  6. Heat a tbsp of olive oil, gently fry the fennel for 3 mins.
  7. Take a small amount of fish-ling, gurnard
  8. Remove skin, cut into small pieces.
  9. Cut the Dublin bay prawn bodies into similar small pieces
  10. Remove the pasta from the fridge, roll thinly.
  11. Cut into strips, toss in a little plain flour to stop the strips from sticking
  12. Add the pasta to salted boiling water for 1 min.
  13. Remove and put to one side.
  14. Heat through the fish mixture for 4 mins in the bisque and add the pasta.
  15. Stir and serve.


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