Handmade pasta in a creamy crayfish bisque and dill sauce
1 stick celery
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
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.