Grapefruit-Olive Tapenade, Avocado Emulsion
Potato mix
8 yellow potatoes peeled
1 cup milk
1/4 cup butter pommade
salt and pepper
parchment paper
Shrimp
2 pounds 28 to 30 white shrimp
1 cup mayonnaise
1/4 cup butter
salt and pepper
Mayonnaise
4 egg yolks
21/2 cups neutral oil
4 tablespoons red wine vinegar
2 tablespoons dijon mustard
salt and pepper
Tapenade
1 pint mix olives
2 grapefruits in segments, juice and zest
1/4 cup brunoise of red onion
1/4 cup brunoise of red pepper
Avocado Emulsion
2 ripe avocados
1 cup mayonnaise
salt and pepper
Potato Mix: Boil potatoes until cooked through and cool. Take cooled potatoes and mash with milk and butter, season to taste. It should be thick and not runny,
if runny add more potatoes or it won’t hold up in rolling process. Once mixed and cooled, take a piece of parchment paper and make a rectangle of potatoes 1/2
inch thick.
Mayonnaise: Add yolks, vinegar and mustard into a mixing bowl, with whisk mix ingredients and slowly drizzle in oil while mixing. Once emulsified, season to
taste and cool.
Shrimp: Clean and cut shrimp lengthwise. Cook in butter, season and cool. Once cooled, mix in mayonnaise and keep cool.
Tapenade: In a food processor, blend olives into little pieces. Put in mixing bowl and add zest of 1 grapefruit and 4 tablespoons of juice after supremed, leavegrapefruit segments in the remainder juice. Add onions and peppers and mix by hand, season to taste.
Avocado Emulsion : Take avocado and blend in food processor with mayonnaise, season to taste and keep cool.
Lay shrimp mixture lengthwise on the potato. Then, slowly and very carefully, start to roll it tight. Chill the rolls until ready to serve. When ready, unroll theparchment paper and cut to desired sizes, serve with tapenade and avocado emulsion.
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