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Palm kernel roll and shrimp ragout with mustard

By Chef Michael Sciolli

  • 1)Preparing the kernel:
    -1 white peeled kernel
    - 1 lemon
    - Water
    - Coarse salt
    - 2 eggs
    - 25 g wheat flour
    - 50 g white breadcrumbs
  • 2) The lemon foam:
    - 30 ml lemon
    - 20 ml water
    - 10 g white sugar
    - 0,6 g agar-agar
    - 40 g egg white


  • 3) The shrimp ragout:
    - 70 g shrimp tails
    - 50 g Paris mushrooms
    - 5 ml olive oil
    - 100 g crème fraîche
    - 20 ml dark rum
    - 2 g karipulay
    - 5 g Dijon mustard
    - 25 g chopped tomato confit
    - 1 g chopped fresh tarragon
  • 4) The garnish:
    - 80 g shrimp tails (4 pieces peeled)
    - 20 g semolina
    - 4 skewers

Procedure - Step 1 - Preparing the kernel:
Cut the lemon in half, squeeze it into a saucepan and add the kernel. Cover with water and salt.
Cook covered for 45 minutes from boiling. Keep it bubbling.
Once cooked, allow it to cool in the liquid and then keep it cold in the same way.
Remove the outer skin from the kernel and slice it into four portions.
Scoop out the inside with an apple corer, taking care to maintain the cylindrical shape of the removed portions.
Beat the eggs and slacken them with a little water.
Place the flour and breadcrumbs in two flat containers.
Coat the rolls one by one, by dipping them successively in the flour, egg and breadcrumbs. Store in a cold place.
Procedure - Step 2 - Preparing the lemon foam:
A maximum of an hour before serving, mix the water, juice and sugar. Bring to the boil and add the agar-agar. Melt it and let it cool to approximately 50°C. Add the egg whites and pour it into a siphon.
Add a cartridge and keep warm at 60°C, max.
Procedure - Step 3 - Preparing the shrimp ragout:

Peel the shrimp tails. Peel the mushrooms and let the trimmings infuse into the crème fraîche.
Cut the mushrooms into small cubes and sauté them in olive oil. Drain the fat and cool it quickly.

Cut the shrimp into small cubes and sauté them lightly in olive oil. Drain the fat and cool it quickly.Deglaze the pan with the rum. Add the infused cream, the karipulay and the mustard. Let it reduce until it has the consistency of a coating. Cool it quickly and set it aside.
At serving time, gather all the ingredients in a saucepan and warm them over a low heat.
Procedure - Step 4 - The garnish
At the last moment, roll the shrimp in the semolina and fry them.
Put them onto the skewers.
Finishing and Presentation:
Fry the palm well on each side in the food colorant. Place it in the centre of the plate. Fill the inside with the shrimp ragout. Arrange the skewers on top. On each side place two rolls that were cut out with an apple corer.
Cover the dish with the foam in front of the guests.

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