Pan Fried Groper with Prawn Boudin & Bisque Sauce

ATW with Manu - Prawn Boudin

Pan Fried Groper with Prawn Boudin & Bisque Sauce

In episode 4 of “Around the World with Manu” I was honoured to prepare one of my signature dishes, prawn boudin with a rich bisque sauce, for the top chefs at Ming Court in Hong Kong. It’s an indulgent dish that celebrates great seafood and classic French techniques — perfect for that extra special dinner party!

Serves 6


  • 6 x 150 g groper fillets, pin boned
  • 40 ml olive oil
  • 50 g unsalted butter
  • 2 small handfuls chanterelle mushrooms
  • 2 small handfuls morel mushrooms
  • 3 bunches broccolini, trimmed

For the prawn boudin

  • 250 g groper fillets, skin removed and pin boned
  • 90 g egg whites (approx 2 – 3 whites)
  • 250 g prawn meat, peeled and finely chopped, shells and heads reserved
  • 2 Tbsp finely chopped chives
  • 300 ml pure cream
  • 1 tsp table salt, approximately

For the crab bisque sauce

  • reserved prawn shells and heads
  • 50 ml olive oil
  • 1 small brown onion, chopped
  • 4 shallots, chopped
  • 8 cloves garlic, chopped
  • 1 fennel bulb, diced
  • 5 roma tomatoes, chopped
  • 250 ml fish stock
  • 1 Tbsp tomato paste
  • 2 whole star anise
  • 5 black peppercorns
  • ¼ tsp fennel seeds
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 litres water
  • 250 ml pure cream
  • 50 g cold unsalted butter, chopped

To serve

  • 6 small spoonfuls black caviar
  • Small handful of chervil sprigs


  • Approximately 500 g prawns with heads and shells will give you 250 g prawn meat once peeled.
  • If chanterelle and morel mushrooms aren’t available, substitute whatever is in season.
  • Groper can be substituted with another firm white fish.


  1. To make the prawn boudin, place 250 g groper fillets and the egg whites into a food processor and pulse until smooth. Transfer the fish paste to a large bowl and mix in the prawn meat and chives. Slowly add cream, stirring until smooth, then mix in the salt a bit at a time. The salt will cause the mixture to tighten up as you stir, you may need a bit more or a bit less than the full 1 tsp.
    • Place 100 g of the boudin mixture into the middle of a large piece of plastic wrap. Fold the plastic over to cover filling, and gently shape into a sausage. Roll up to enclose in the wrap, making sure not to trap any air, then twist ends and knot so water cannot get in as it cooks. Repeat with the remaining mixture.
    • Bring a pot of water to a very gentle simmer (90ºC), add the boudin and poach for about 7 minutes. Remove from water and set aside until required.
  2. To make the bisque sauce, heat the olive oil in a large heavy based saucepan over a high heat. Place the reserved prawn shells and heads in the pan and cook, stirring often, for 6-8 minutes or until the shells change colour.
    • Add the onion, fennel, celery, shallots, garlic and stir for 8 – 10 minutes or until lightly coloured. Add the tomato and simmer 5 minutes until tomato collapses and liquid reduces slightly.
    • Add the stock and simmer for a further 10 minutes or until reduced by half, then add the tomato paste, star anise, peppercorns, fennel seeds, thyme, bay leaf, and water and bring to the boil. Reduce heat to low and simmer, without skimming, for 40 minutes.
    • Strain the mixture into a large bowl through a sieve lined with muslin or cheesecloth. Press solids with a large spoon to extract as much liquid and flavour as possible, then discard solids.
    • Transfer 1 litre of the stock to a saucepan, reserve remaining stock for another use. Add the cream and simmer over a low heat for 25 – 30 minutes or until the bisque has reduced and thickened enough to coat the back of a spoon. Whisk the butter into the hot bisque sauce, season with salt and pepper to taste.
  3. Place a large frying pan over high heat, add the 40 ml olive oil and 50 g butter. When the butter begins to foam add the fish fillets, skin side down, and cook for 4 – 5 minutes. Flip and cook on the other side for a further 3 minutes or until cooked to your liking. Remove and leave to rest for a minute or two.
  4. Add the mushrooms to the pan with the buttery oil and cook for 2 -3 minutes or until tender. Season with salt and pepper to taste.
  5. Steam the broccolini for 2 – 3 minutes until bright green and tender-crisp. Unwrap the boudin you cooked earlier.
  6. To serve, place broccolini in shallow serving bowls, fill with a ladle of bisque, place a piece of fish and a prawn boudin on top. Garnish with mushrooms, caviar and chervil.

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