Shrimp Velouté à la Normande

Ingredients

• raw shrimp
• mirepoix (finely diced aromatic vegetables: carrot, celery, onion)
• 1.25 litre velouté clair de poisson (clear fish velouté / light fish-based mother sauce)
• 200 grammes beurre de crevette (shrimp butter)
• oyster water from the garnish
• 20 small shrimp tails
• 2 per person oysters

Instructions

1. Sauté the raw shrimp in a fine mirepoix (aromatic vegetables) that has been cooked down in butter, using the proportions and methods indicated in the Bisque d'écrevisses et de crevettes recipe.
2. Reserve about twenty small shrimp tails for the garnish. Pound the remaining shrimp and the mirepoix together finely, then add this mixture to one litre and one quarter of clear fish velouté (velouté clair de poisson). Pass the entire mixture through a fine sieve.
3. Heat the soup. Thicken it at the moment of service and adjust the seasoning with the shrimp butter and the oyster water from the garnish, which has been strained through cloth and reduced.
4. Garnish each bowl with the reserved shrimp tails and two small poached, trimmed oysters per person.
5. This soup may also be made with cream.