Fresh Friday | 23 Aug

Dear Fresh Friday friends,

This week’s menu is another week of French based cooking.

For main course I am preparing a traditional French seafood bisque made with our local clarence rive king prawns, Mahi Mahi fillets, squid, mussels, clams and scallops. The soup is made with vegetables, tomato paste, white wine, spices, herbs, fish stock and sour cream. All the solids are strained out leaving a velvet textured symphony of flavour, to which you add the fresh seafood, simmer for a couple of minutes and finish with a dollop of sour cream and chopped dill. There is a brioche roll to warm in your oven, it has been flavoured with whipped tarragon butter.

For dessert I am making a fresh blueberry and yoghurt tart. The blueberries are from a farm on the way to Lismore.

I look forward to catching up on Friday.

Salut,  Peter