Handmade pasta in a creamy crayfish bisque and dill sauce

main course, seafood, thermomix recipes

Handmade pasta in a creamy crayfish bisque and dill sauce

2 crayfish
1 onion
1 stick celery
1 Carrot
1 tablespoon butter
2 tablespoons dill
2 tablespoon tomato paste
3 tablespoons flour
700 ml stock

100 ml cream
1 cup peas
2 tablespoons dill
1 tablespoon parsley

Pasta (or buy a packet)

2 cups plain flour
3 eggs
1 tablespoon oil

To make pasta: put the flour, eggs and oil in the Thermomix(or food processor) and blend to form firm dough. or mix them together in a bowl.  If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 6. Cut the pasta on the fettuccini cutter on the pasta machine and cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in the sauce when serving the dish).

Or cook the packet pasta following the directions on the packet

To cook the crayfish: Bring a large pot of salted water to the boil add fish when the water comes back to the boil cook for 8 minutes. Take out and plunge into ice water, leave to cool and drain. Take all the meat from the shells.

To make the bisque in a thermomix, crush the cray shells and put in the mixing bowl with the carrot, celery, onion, garlic and butter and cook on reverse stir for 3 minutes 100C add tomato paste and flour and cook for a further 3 minutes on reverse stir 100C. Add the stock and cook for 25 minutes 100C on reverse stir. Season with salt and pepper and strain into a pan.

To make the bisque in a pot: crush on of the cray shells up roughly and put in a heavy based pot with the chopped carrot, onion, garlic, 2 tablespoons of dill and the butter cook for 3 minutes add the tomato paste and flour and cook for a further 3 minutes, then add the stock and cook for 25 minutes stirring regularly. Season with salt and pepper and strain into a pan.

To finish the sauce heat the bisque with the cream, add the chopped craymeat and dill, peas, parsley and hot pasta, season and serve with the parmesan.

 

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Parsley dip

entree or light meal, snack, thermomix recipes

 

Parsley Dip
3 crusts bread
1 cup parsley
1 tablespoon white vinegar
2 cloves garlic
½ small onion
salt and pepper
olive oil

 

In a food processor blend the bread into crumbs and remove from the blender
add the parsley, vinegar, garlic, onion and salt and pepper and blend until smooth add the bread and then the oil in a slow drizzle.

Thermomix directions

put the bread, parsley,  peeled garlic, onion, vinegar and a pinch of salt and pepper in the thermomix and blend on high for 15 seconds, then while blending on speed 2 pour oil in a slow drizzle.