Shrimp BIO in roulade, cristophine berlingot and coconut milk bisque

Shrimp BIO in roulade, cristophine berlingot and coconut milk bisque

No of covers: 10 portions
Shrimp mousseline

- 400g Shrimp
- 100g Egg white
- 3gm Espelette pepper
- 80gm Mascarpone cheese
- 5gm Fine salt
- 2gm Pepper powder

Procedures:

1) Shell, chastise the shrimp and dice them.
2) Put the flesh in the cutter (robot or soup mix).
3) Add the egg whites and continue mixing: when the preparation is fine put in a ramekin for 15 min in the fridge.
4) Remove the preparation from the fridge and stir in cream (well enough so that the preparation looks like a thick foam) salt and pepper.


Curry Paste

- 40gm Ginger
- 125gm Green turmeric
- 60gm Coriander seeds
- 5gm Dry chili
- 15gm Curry leaves
- 40gm Tomato
- 40gm Onion
- 8gm Pepper whole
- 7gm Fine salt
- 150ml Water
- 60gm Garlic

Procedures:

1) Heat a pan and add the coriander seeds, curry leaves, pepper and dry chili let cook for a few moments, mixing until the spices smell.
2)Remove the spices from the heat and pour them into a mixer bowl. Mix to get a powder then add the tomato, peeled turmeric, ginger, onion and garlic and cut into pieces and mix again.
3) Season and mix with the oil. Pour into a jar and keep cool.

      

 

Coconut Jelly

- 300gm Coconut milk
- 10gm Curry leaf
- 2gm Espelette pepper
- 3gm Agar agar
- 2gm Lemon juice
- 3gm Salt

Procedures:

1) In a saucepan bring to boil the coconut milk and curry leaf, after boiling remove it from the heat and let infuse for 30 minutes.
2) Sift through a sieve and return to the heat, add the Espelette pepper, salt and lemon juice.
3) Mix quickly with a whisk for 2 minutes.
4) Pour everything into a 2mm height plate.
5) Keep at room temperature and then put in fridge for 1 hour.
6) Cut the jelly 3cm x 10cm.

Lemon Gel

- 200gm Lemon juice
- 5gm Green Saffron
- 2gm Salt
- 8gm Agar agar

Procedures:

1) In a saucepan mix all the ingredients and bring to boil for 2 to 3 minutes.
2) Pour into a plate and let cool in the fridge for half an hour.
3) Put the mixture in the vitamix to obtain a smooth gel and reserve in a squeezed bottle
Coconut milk bisque

- 1.2kg Shrimp heads and carcasses
- 50gm Tomato
- 25gm Celery
- 20gm Carrot
- 40gm Onion
- 20gm Garlic
- 40gm Curry paste
- 50gm Tomato concentrate
- 1lt Water
- 330ml Coconut milk
- 40gm Fresh coriander
- 15gm Thyme
- 90gm Butter
- 10ml Wine

Procedures:

1) Peel and slice the shallots and carrot. Peel and crush the garlic with the knife.
2) Heat the olive oil in a casserole over medium heat. Add the shallots, carrot, shrimp carcasses, celery, salt and thyme, pepper and sauté for 5 – 7 minutes, until browned. Add the garlic and tomato concentrate and sauté for 2 minutes. Add the wine and reduce for 2 minutes. Add the hot water, bring to a boil, then reduce to medium heat, cover and simmer for 15 minutes.
3) Put the mixture in several batches at high speed for several minutes, until the solids are pureed. Put in sieve and put back in the casserole.
4) Finally, heat the bisque for a few minutes, buttered and rectify the seasoning.


Curry Paste

- 40gm Ginger
- 125gm Green turmeric
- 60gm Coriander seeds
- 5gm Dry chili
- 15gm Curry leaves
- 40gm Tomato
- 40gm Onion
- 8gm Pepper whole
- 7gm Fine salt
- 150ml Water
- 60gm Garlic

Procedures:

1) Heat a pan and add the coriander seeds, curry leaves, pepper and dry chili let cook for a few moments, mixing until the spices smell.
2)Remove the spices from the heat and pour them into a mixer bowl. Mix to get a powder then add the tomato, peeled turmeric, ginger, onion and garlic and cut into pieces and mix again.
3) Season and mix with the oil. Pour into a jar and keep cool.

      
Crumble Coco

- 200gm Breadcrumbs Panko
-100gm Grated coconut powder
- 60gm Clarified butter
- 3gm Fine salt
- 2gm Pepper powder
- 2gm Zeste combava

Procedures:

1) Mix the clarified butter, Panko breadcrumbs and coconut powder.
2) In a saucepan roast over low heat until a blonde color is obtained.
3) Pour into a plate with absorbent paper and let cool down.
4) Add the salt, pepper and combava zest. Check the seasoning.

Green Cristophine Coulis

- 350gm Cristophine leaf
- 50gm Water
- 50gm Olive oil
- 5gm Lemon
- 4gm Salt
- 2gm Xantana

Procedures:

1) Peel the cristophine
2) Blanch in boiling water for 1 to 2 min.
3) Cool immediately in ice water (to fix the color of the cristophine)
4) Drain without more (the remaining water will allow the emulsion with olive oil).
5) Add the olive oil, salt, pepper and switch to the blender
6) Add the xantana to get a smooth texture.
Berlingot de Cristophine

- 10pcs Cristophine (Dia 5cm x 1mm thickness)
- 80gm Shrimp mousseline
- 150gm Brunoise shrimp
- 90gm Brunoise cristophine
- 2gm Zest of combava
- 2gm Espelette pepper
- 3gm Fine salt
- 1gm Pepper powder

Procedures:

1) Mix all without the washers of cristophine, in order to have a stuffing.
2) Fill the stuffing in a pocket and then poach it in the cristophine slices giving the berlingot shape.

      
Shrimp Roulade

- 48pcs Shrimp BIO
- 400gm Shrimp mousseline
- 15pcs Cristophine Leaves (Large)
- 3gm Turmeric powder
- Pm Salt
- Pm Pepper

Procedures:

1) Spread the plastic film, lay 6pcs of shrimp and flatten them with a meat hammer and season.
2) Spred a thin layer of mousseline over the flattened shrimp, place the cristophine leaves and then repeat a thin layer of mousseline, align the whole shrimp marinate with saffron in the center, roll in plastic film to give a cigar shape.
3) Repeat the same exercise to have the 4 rolls of shrimp.
4) Steam 85°C for 12 minutes.
5) Cut 3cm in length and reserve for dressage.