Fabri's Michelin Shrimp Bisque Cooking
A premium dish featuring shrimp bisque made with shrimp heads for deep flavor, shrimp grilled with baking soda for maximum springiness, accompanied by romaine confit and lemon fluid gel.
Ingredients needed 1 servings
Recipe
Cooking tips
- Soaking the shrimp meat in a baking soda brine raises the pH, resulting in a uniquely springy texture that bursts like lobster when cooked.
- When making the bisque, crush the shrimp heads as forcefully as possible so that the innards and rich fats fully dissolve into the broth, creating a deep, savory flavor.
- For the fried glass noodles, the oil temperature must be high enough so they puff up instantly into a beautiful snowflake-like shape; check the temperature carefully.
Recommended for
- For those who want to learn the shrimp techniques and professional sauce secrets of authentic Michelin fine dining restaurants.
- For those preparing elaborate and elegant high-end plated dishes for a special anniversary or home party.
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