Grey Shrimp in Thai Consommé
- 1 pound 5 ounces grey shrimp (600 g)
- 1 ounce shellfish butter (30 g)
- 20 thin strips Porcini mushrooms
- 20 small lemon balm leaves
- 4 slices ginger, julienned
- 2 cloves garlic
- 2 cups lobster stock (50 cl)
- 2 cups chicken consommé (50 cl)
- 2 egg whites
- 1/2 lime
- 1/2 ounce galangal ginger (15 g)
- 1/2 stick lemongrass
- 2 bitter orange leaves
- 1/4 bunch Thai basil
- 1 bird’s eye chile
- 3/4 ounce sugar (20 g)
- fleur de sel
Step 1: Shrimp in Thai Consommé
Put the shrimp heads and the egg whites through the blender to obtain an even, fine paste.
Pour the lobster stock and the chicken consommé into a pot and bring to a boil.
Add the minced galangal, the bias-cut lemongrass, the orange leaves, and the sugar. Infuse for 10 minutes.
Add 3 1/2 ounces (100 g) of crushed ice to the shrimp paste.
Stir a ladleful of consommé into the shrimp paste mixture, then pour the mixture into the pot of boiling stock, stirring slowly with a spatula until the mixture comes back to a boil. Simmer until the mixture becomes crystal clear.
Moisten and wring out some cheesecloth, and use it to line a colander placed over a large bowl. Pour the clarified consommé into the bowl through the cloth.
Infuse on the edge of the range for 20 minutes, along with the basil and the chile, then filter through a cheesecloth.
Step 2: Plating
Sear the shrimp tails in the shellfish butter, then season with fleur de sel and freshly ground pepper.
Plate the shrimp and garnish—the lemon, the porcini mushroom strips, the julienned ginger, and the garlic—in a bowl.
Bring the consommé to a boil, add the lime juice, and season with salt as needed.
Pour the piping hot consommé into the bowls in front of the guests, and add a few drops of shellfish butter to the top. Serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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