ingredients
directions
For the lobster saffron broth, in a medium saucepan, heat the olive oil over low heat. Add the onion, shallot, scallions, fennel, ginger, and garlic and gently saute until tender, making sure not to brown. Deglaze with wine and simmer until almost dry, about two minutes. Add the lobster consomme, heavy cream, saffron, and thyme and bring to a boil. Reduce thc heat and simmer until broth thickens slightly, about five minutes. Remove from the heat season and reserve keeping warm.
For the jicama salad, in a small bowl, combine the jicama, lime juice, shiso, and olive and toss to combine. Season and reserve keeping chilled.
For the shrimp, in a large, deep saute pan, bring the lobster saffron broth to a slimmer. Add the shrimp and poach until warmed through, about two minutes. Remove from the heat, transfer the shrimp to a plate, and reserve keeping warm. Using a hand held immersion blender, puree the lobster saffron broth until frothy and reserve keeping warm.
To serve place a mound of jicama salaed in the center of a soup plate, arrange two shrimp and a quenelle of salmon roe on top, and spoon some lobster saffron broth around dish.
Cassis Blanc
Clos Ste. Magdeleine
Provence, France 1999
COPYRIGHT 2002 Culinaire, Inc.
COPYRIGHT 2002 Gale Group
Contact
Home
A
Amyotrophic lateral...