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Рецепт Shiitake Tempura With Truffled Edamame Puree And Shallot Broth
by Global Cookbook

Shiitake Tempura With Truffled Edamame Puree And Shallot Broth
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Ингредиенты

  • 3 ounce Chilean sea bass
  •     (or possibly other fatty white fish)
  • 1 x Egg
  • 1/4 c. Heavy cream
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 lb Crab leg meat picked over
  • 1/4 c. Minced chervil
  •     Canola oil
  • 12 lrg Shiitakes cleaned
  •     (a combination of shiitakes and morels are also nice)
  • 2 c. Rice flour
  •     Soda water
  • 1/2 c. Sliced shallots
  • 2 c. Chicken stock
  • 1 c. Fresh edamames
  • 1 Tbsp. Truffle oil
  • 1 Tbsp. Butter
  • 2 Tbsp. Minced black truffles
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 2 c. Sliced shallots
  • 1 Tbsp. Canola oil
  • 1/2 c. Sauterne wine
  • 4 c. Dark chicken stock
  • 2 x Bay leaves
  • 1 x Thyme sprig
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Инструкции

  1. In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, mix in crab and chervil into the mousse. Place in a pastry bag and stuff each mushroom. Dip each mushroom in tempura batter and in a 375 degree fryer, fry till golden.
  2. TEMPURA BATTER: In a bowl, whisk soda into the flour till a pancake batter consistency is achieved.
  3. EDAMAME AND TRUFFLE PUREE: Saute/fry shallots till soft. Add in chicken stock and bring to boil. Check for seasoning. Add in edamames to stock. Simmer for 30 min till very soft. Puree in food processor with truffle oil and butter. Mix in truffles and season with salt and pepper.
  4. SHALLOT BROTH: Caramelize shallots with oil till golden. Deglaze with wine and reduce the liquid by 80 per cent. Add in stock, bay leaves, thyme and simmer. Reduce the liquid by 20 per cent. Check for seasoning. Remove the bay leaves and thyme.
  5. To serve dish; in a soup plate, place a small mound of edamame puree and stand up 3 tempura mushrooms. Ladle in broth and garnish with chervil.
  6. This recipe yields 4 servings.