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

4 people
Average
Martin's Pale Ale

Ingredients

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

Preparation

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.

Tags Martin-Pale-Ale

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