Chilled Shrimp in a Truffle Nage

Credit: Didier Loire
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Ingredients (4 people)
  • 1 pound shrimp (or 7 ounces (200 g) peeled shrimp meat) (500 g)
  • 1 ounce black truffles, julienned (30 g)
  • 4 strips black truffle
  • 30 small slices fresh almond
  • 12 leaves opal basil
  • 12 leaves green basil



Step 1: Shrimp Royale

Shell the shrimp tails; reserve the heads for the nage.

Pound the shrimp meat in a mortar without heating, then strain through a coarse tamis.

Scald the milk and cool to 37 1/2°F (3°C).

Mix the cream with the whole egg and egg yolks, then pour over the shrimp meat.

Whisk, season with salt and a dash of Tabasco sauce, and filter through a fine-meshed chinois.

Grease the molds with softened butter and cool, then fill with royale batter.

Cook in a bain-marie starting from cold in a 212°F (100°C) oven until set.

Step 2: Shrimp Nage

Heat some olive oil in a cast iron pot and soften the minced shallots. Add the shrimp heads, then deglaze with white wine.

Reduce by half, then add the whipping cream.

Cover and cook over a low heat until the desired consistency has been reached, then drain in a colander.

Sweat the aromatics and the lemon, then add to the cream base. Infuse for 15 minutes with the basil, pepper and coriander, then filter through cheesecloth, and chill on ice.

To finish, add the heavy cream, the Tabasco sauce, a dash of lemon juice, and season to taste.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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