Prawn Bisque, Wheaten Bread
As seen on TV
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Who made this dish?
Pan-fried scallop with butter-poached prawns, pickled apple and fennel with samphire, with a prawn bisque, served with stout wheaten bread and salty butter.
Northern Irish twist on a French classic.
Adam: "I'm doing a prawn bisque, pan fried scallops, butter poached prawns, pickled apple, and fennel. And on the side, a stout wheaten bread, made with a stout and treacle, so it's quite sweet. A treat for us growing up was prawns and wheaten bread, and this dish brings it together in a very different way."
William Sitwell: "Adam is going traditional French classic. We've got a bisque, something I would always order in a restaurant. To make a good bisque, you've got to have a good amount of time to really cook down the prawn shells."
Grace: "My prawns could be more cooked, but there's a nice sweetness to it. Your scallop is lovely. It's nicely caramelised on the outside. There's buckets of skill that has gone into this dish."
Anna: "I go to Nice in the south of France, and I have bisque, for me, that is more beautiful. I can taste the white wine and the fennel. It's rich and comforting. An impressive plate of food."
William Sitwell: "It's hard to create a fish stock from your prawn shells in that limited time, but I think you've done a really good job. There's a lot of richness in that broth. This bread is unbelievable. I want to eat that every day of my life." Adam went through to knockout week.
