Chilled Shrimp in a Truffle Nage
- 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
- 1 cup whipping cream (20 cl)
- 1 cup white wine (20 cl)
- 1 3/4 ounces shallots, minced (50 g)
- 1 rib celery, peeled and diced
- 1/2 carrot, peeled and diced
- 2 leaves basil
- 3 spring onions
- 1 lemon
- 10 white peppercorns
- 10 coriander seeds
- 1 lemon
- 1 dash Tabasco sauce
- 1 3/4 ounces heavy cream (50 g)
- fleur de sel
- cooking olive oil
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.
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse