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Shiitake Tempura W Truffled Edamame Puree And Shallot Broth
Yields: 4 serving(s) - Preparation Time: 30 minutes
Ingredients
- 3 ounce(s) chilean sea bass
- (or other fatty white fish)
- 1 egg
- 1/4 cup(s) heavy cream
- Salt; to taste
- Freshly-ground black pepper; to taste
- 1/2 pound(s) crab leg meat; picked over
- 1/4 cup(s) chopped chervil
- Canola oil
- 12 large shiitakes; cleaned
- (a combination of shiitakes
- And morels are also nice)
Tempura Batter
- 2 cup(s) rice flour
- Soda water
Edamame And Truffle Puree
- 1/2 cup(s) sliced shallots
- 2 cup(s) chicken stock
- 1 cup(s) fresh edamames
- 1 tablespoon(s) truffle oil
- 1 tablespoon(s) butter
- 2 tablespoon(s) chopped black truffles
- Salt; to taste
- Freshly-ground white pepper; to taste
Shallot Broth
- 2 cup(s) sliced shallots
- 1 tablespoon(s) canola oil
- 1/2 cup(s) sauterne wine
- 4 cup(s) dark chicken stock
- 2 bay leaves
- 1 thyme sprig
- Salt; to taste
- Freshly-ground black pepper; to taste
Directions
- In a food processor, puree fish with the egg and cream.
- Check for seasoning.
- In a chilled stainless steel bowl, fold 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 until golden brown.
- Tempura batter: in a bowl, whisk soda into the flour until a pancake batter consistency is achieved.
- Edamame and truffle puree: saute shallots until soft.
- Add chicken stock and bring to boil.
- Check for seasoning.
- Add edamames to stock.
- Simmer for 30 minutes until very soft.
- Puree in food processor with truffle oil and butter.
- Fold in truffles and season with salt and pepper.
- Shallot broth: caramelize shallots with oil until golden brown.
- Deglaze with wine and reduce the liquid by 80 per cent.
- Add stock, bay leaves, thyme and simmer.
- Reduce the liquid by 20 per cent.
- Check for seasoning.
- Remove the bay leaves and thyme.
- 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.
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