
- Yield: 16 small plates, 8 large plates
Honey Walnut Shrimp Mousseline
Recipe courtesy of Brittany Seymour, Executive Sous Chef, The Country Club (Brookline, Mass.)
Ingredients
- Ingredients for shrimp mousseline:
- mousseline shrimp - 1 lbs.
- egg white - 1 ea.
- heavy cream - 1 cup
- lemon - 1 ea., zested
- chive - 3 ea., sliced
- scallions - 2 ea., sliced
- parsley - 2 Tbsps., chopped
- onion powder - 3/4 tsp.
- garlic powder - 3/4 tsp.
- cayenne - to taste
- salt - to taste
- shrimp - 1/4 lbs., small-diced
- Ingredients for honey sauce:
- condensed milk - 1/4 cup
- vegetable stock or shrimp stock - 1/4 cup
- mayo - 1/2 cup
- Sriracha - 2 tsps.
- soy sauce - 2 tsps.
- honey - 1/4 cup
- white distilled vinegar - 2 tsps.
- Ingredients for candied walnuts:
- water - 1/2 cup
- brown sugar - 1/2 cup
- walnuts - 1 cup
- Maldon salt - to finish
- Ingredients for scallion oil:
- scallions - 2 bunches
- spinach - 1 cup
- canola oil - 1 cup
- Ingredients for burnt lemon dust:
- lemon - 5 ea., peeled, no pith
- salt - 2 tsps.
- Ingredients for tempura batter:
- all-purpose flour - 1/2 cup
- cornstarch - 1 1/2 Tbsps.
- seltzer water - 3/4 cup
- salt - 1/4 tsp.
- Ingredients for piped cracker:
- egg whites - 55 gms.
- all-purpose flour - 88 gms.
- melted butter - 25 gms.
- Ingredients for scallion aioli:
- scallions - 2 bunches, charred on grill
- egg yolks - 1/4 cup
- water - 1 Tbsp.
- rice wine vinegar - 2 Tbsps.
- ginger - 1/8 tsp., ground
- onion powder - 1/4 tsp.
- canola oil - 1 cup
Instructions
Procedure for shrimp mousseline:
- Put food processor top in freezer. You want it as cold as possible so the mousseline doesn’t break. Medium-dice shrimp for mousseline and lay out on a plastic-wrapped quarter-sheet tray. Place shrimp in the freezer to chill quickly, 5-8 minutes. Remove shrimp and food processor from the freezer.
- Blend shrimp until it is almost a paste. You want the shrimp as small as possible before you add the egg or cream. This will help when you pass it through the tamis.
- Once shrimp is close to a paste state, add egg whites, stopping and scraping the edges until fully incorporated.
- After a thick paste is formed, slowly pour cream into running food processor, stopping often to scrap the sides. You will not need all the heavy cream, most likely ½ to ¾ of the cup. You want a smooth, almost icing, consistency.
- Transfer mousse into a bowl on ice. Have another bowl set up on ice with a tamis and plastic bench scraper. In small strokes, press mousseline through the tamis into the bowl on ice, ensuring mousseline is cold from start to finish.
- Fold in all garnishes and small-diced shrimp. Always test a small amount to check seasoning.
- Pipe into desired mold and steam at 212°F for 6-8 minutes or until 145°F, then cool.
Procedure for honey sauce:
- Whisk all ingredients together in a bowl.
- Salt to taste.
Procedure for candied walnuts:
- In a small pot, combine water and brown sugar. Bring to a simmer, then add walnuts.
- Stir until mixture has fully thickened and coated the walnuts fully.
- Layout on parchment in a sheet tray. Finish with Maldon salt.
Procedure for scallion oil:
- Combine ingredients in a blender.
- Blend on high until liquid hits 135°F, then stop blending.
- Gather a small bain with cheese cloth. Rubber-band or tie the cheese cloth in place for when you pour over.
- Pour over cheese cloth and allow the mixture to slowly drip through the cheese cloth.
Procedure for burnt lemon dust:
- Peel rind off the lemons. Remove all white pith so it’s not bitter.
- Lay out on a quarter-sheet tray and bake at 350°F for 12 minutes or until a dark golden-brown.
- Blend until it’s a powder. Add salt to finish.
Procedure for tempura batter:
- In a small bowl, whisk flour and cornstarch.
- Slowly whisk in the seltzer water.
- Pour batter into fryer; batter will float to the top and crisp.
- Pull from fryer and lightly salt.
Procedure for piped cracker:
- Slowly blend egg whites. Add flour, then butter.
- While batter is warm, pipe into silicon mat.
- Press fried tempura flakes into cracker before baking.
- Bake immediately at 325°F for 8 minutes or until golden-brown.
Procedure for scallion aioli:
- In blender, add charred scallions, egg yolks, water, rice vinegar, ginger and onion powder.
- Blend at a medium speed (7 or 8) to form an emulsion. Slowly incorporate the canola oil until it reaches a thick, stable texture.
- Season with salt and pepper.
To plate:
- Lay shrimp mousseline on the center of the plate.
- Dust burnt lemon powder around and slightly on the mousse line. Try to keep away from the middle where the sauce will be poured.
- Put scallion aioli in a piping bag with a small circle tip. Pipe 4-5 dots onto the mousseline.
- Place candied walnuts throughout the top of the mousseline, using the aioli to help hold them in place.
- Throughout the top of the mousseline, place micro greens such as micro wasabi, micro lemon balm or micro cilantro.
- Place tempura cracker on top of the mousseline, with the aioli and walnuts sitting under it.
- Spoon or pour the honey sauce into the middle of the mousseline.
- Finish with scallion oil right into the honey sauce to float delicately.