Lilies and schrimps

Clean the fresh shrimp, remove the meat from the tails for the tartare, and save the heads and shells for the bisque. Cut the celery, carrot and cabbage. Heat the olive oil in a pot, then add the celery, carrot and capula. Then add the shrimp heads and shells, parsley and a couple of cloves of garlic. Add salt, pour white wine, and add some homemade salsa. Pour the fish stock over everything and cook until the liquid partially evaporates and the shrimp release their aroma.

Towards the end of cooking, add a little cooking cream. When the bisque is ready, strain it. Return the vegetables to the strained liquid and grind everything together with a hand mixer until you get a smooth sauce. Pour the bisque into a clean pan. Cook the lilies al dente according to the instructions on the package and transfer them to the bisque. Prepare the shrimp tartare by finely chopping the meat of the shrimp tails, then add salt, pepper, olive oil and lemon juice.