North Sea shrimp soup, with a Martin’s Pale Ale sabayon

  • 4 people
  • Average
  • Martin's Pale Ale


  • 500 g North Sea shrimps with the tails removed
  • Olive oil
  • Sliced onion, carrot and soup celery
  • Pinch of saffron
  • 2 Chinese star anise
  • 2 cloves of garlic
  • 10 cl white wine
  • 1,5 l d’eau ou de bouillon de poisson
  • Salt and pepper
  • Sabayon :
  • 3 jaunes d’oeufs
  • 3 egg yolks
  • 10 cl Martin’s Pale Ale
  • 2 tablespoons of reduced
  • fish stock


  • Cook the shrimps in the olive oil and add the cut vegetables.
  • Add white wine and then saffron, anise and garlic.
  • Add fish stock or water and bring to the boil.
  • Let it cook for about 10 minutes and press through a sieve.
  • Bring the mixture back to the boil and cook until the correct thickness and taste is achieved.
  • Taste and add more seasoning if required.
  • Beat the egg yolks together with the Martin’s Pale Ale and fish stock over a low flame until light and fluffy.
  • Season with salt and pepper.
  • Presentation :

  • Pour the soup into four glasses and cover with the sabayon.