Bisque van Gambas

Heat a cast iron pan and add the olive oil.

Peel the onions, cut them in half and place them with the cutting edge in the pan to color firmly.

Add the garlic, chili pepper and carrots to pieces and also have a firm stake.

Add the carcasses, thyme, bay leaf, tomatoes, wine and fish stock. Season with salt and pepper. Mix everything well and let it simmer for 25 minutes.

Sieve the soup and press well into the sieve to squeeze out every drop of gravy.

Let the butter foam in a stew and stir the flour in one go. Let it bake for a few minutes to prevent the flower flavor.

Add half of the sifted broth and beat everything well until you no longer have any lumps. Then add the rest of the broth. Do you still have lumps? Then use a hand blender.

Remove the intestinal tract from the raw gambas and chop it.

Beat the sour cream with a mixer and mix in the finely sliced ​​prawns and spring onions.

Divide the bisque into deep plates and finish with quenelles gamba tartar, some crayfish and finely cut spring onions. Drop some oil over it last.