Jenny Rennes Posted February 2, 2006 Share Posted February 2, 2006 Hi foodies,I love soupe de poissons and often eat it in France.I recently bought 2 ready made bottles (Soupe de poissons au coulis de homard) from 'La Tapenade' in Vannes, which, by the way, is an excellent shop.However, when I re-heated the first bottle it proved to be much stronger and more intense than those I have had in restaurants and it proved to be overpowering.The bottle suggests the possibility of "rallonger d'1/4 en eau et en creme fraiche' to dilute it.I have had it served with a knob of Brittany butter but never with creme fraiche.As it's the only one I've got until I go over again I don't want to spoil it so any thoughts or advice on how to achieve that wonderfully fishy but creamy texture (as in 'Le Sinagot' in Vannes) would be welcome.What do you do with yours ?Jenny. Link to comment Share on other sites More sharing options...
Clair Posted February 2, 2006 Share Posted February 2, 2006 [quote user="Jenny Rennes"] ... any thoughts or advice on how to achieve that wonderfully fishy but creamy texture (as in 'Le Sinagot' in Vannes) would be welcome.What do you do with yours ?[/quote]Hi JennyIf you find it too intense in flavour, then adding water and/or crème fraîche as suggested would definitely mellow the taste.I cannot ever remember having a creamy textured soupe de poisson. They've always been a bit grainy and intensely fishy (memories of soupe de poisson in the south of France...)Have you thought of blitzing it before serving? Link to comment Share on other sites More sharing options...
Jenny Rennes Posted February 3, 2006 Author Share Posted February 3, 2006 Thanks Clair,You are absolutely right of course; soupe de poisson isn't creamy.I think they must do something 'their' way at the Sinagot.I'll try diluting it with creme fraiche and then blitzing it.Thanks again.Jenny. Link to comment Share on other sites More sharing options...
Dick Smith Posted February 3, 2006 Share Posted February 3, 2006 Can you let us know how it turns out with the crème fraîche? Link to comment Share on other sites More sharing options...
Christine Animal Posted February 3, 2006 Share Posted February 3, 2006 We always put butter and cream in most soups, it's sort of richer, but softer (onctueux).What does blitzing mean please? Link to comment Share on other sites More sharing options...
Clair Posted February 3, 2006 Share Posted February 3, 2006 [quote user="Christine Animal"] What does blitzing mean please?[/quote]Blitzing: using a blender (hand-held or upright)(just quicker to type really!) Link to comment Share on other sites More sharing options...
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