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Bisque de Courge Rôtie avec Crevettes Royales et Aïoli à l'Estragon

Name: Bisque de Courge Rôtie avec Crevettes Royales et Aïoli à l'Estragon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 600g butternut squash, peeled, seeded, cut into 2-inch chunks; 40ml olive oil; 1 medium onion, sliced; 2 stalks celery, chopped; 1 carrot, chopped; 3 cloves garlic, smashed; 1 sprig fresh thyme; 500ml vegetable stock; 100ml whole milk; 30ml heavy cream; 15ml Pernod or pastis; 4 large king prawns (16–20 count), peeled and deveined; For aïoli: 2 egg yolks, 1 clove garlic (minced), 1 tsp Dijon mustard, 120ml neutral oil, 1 tbsp fresh tarragon (finely chopped), 1 tbsp lemon juice, salt & pepper; 8 fresh sage leaves; Fleur de sel and white pepper to taste; Crispy sage oil (from frying)

Silken, amber bisque made from caramelized butternut squash and whispered with Pernod. Pan-seared king prawns perch on top, while a bright tarragon aïoli and crispy sage oil provide lift and richness.

476cal 11gprotein 52gcarbs 26gfat 15min prep 45min cook 2serves

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