- Posted February 8, 2013 by
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Share your heirloom recipes
Fresh roasted royal shrimp salad from the Mediterranean
Warm sweet and succulent shrimps on a bed of cold and crisp salad greens garnished with royal caviar and seasoned with aromatic vinaigrette flavored with white wine, mustard, and truffle juice—this glorious salad recipe will start off any dinner or lunch party with an elegant bang.
Of course, it is best to use fresh shrimps for this recipe, preferably alive and kicking for superior flavor and texture. But if you can only get the frozen variety, make sure that you defrost the frozen shrimps completely before cooking. The proper way to defrost frozen shrimps is to place them in a waterproof packaging (if they are not packaged in one already) and place the packaged shrimps in a bowl full of cold water. Leave the shrimps to defrost for about an hour. You can also leave them in the refrigerator overnight to defrost. It is not advisable to defrost shrimps at room temperature or in the microwave as they cook easily when subjected to heat.
In this recipe, the shrimps are shelled and gutted before they are cooked in the pan with oil. Don’t discard the heads and shells as they can be used to make flavorful stock and can be stored in the freezer for later use. To remove the heads of the uncooked shrimps, twist and pull it gently but quickly. Pull the legs off and hold the tail and lift the shell upwards and away from the shrimp’s body. Keep the tail on for decorative purposes.
Across the back of the shrimp, there is a black vein that runs across. Remove this gently with the tip of a pairing knife. The vein can be gritty and taste bitter, affecting the taste of the salad. You can also use kitchen scissors to cut through the middle of the shell, making it easier to peel away from both sides.
1 eel, about 2 lbs.
3.5 oz. butter
2/3 cups dry white wine
1/2 cup Vermouth
4 shallots, minced
4 tablespoons double cream
1 bunch cress
10 nasturtium (or capucine) leaves
1/2 cup olive oil
1 Blanch tomatoes, dipped them in boiling water so they can be peeled very easily. Cut them into four and scoop out the seeds. Dry them in an oven at about 80-100 degrees.
2 Make an incision on the fish behind the gills to remove the head. Make an incision along the backbone. Cut the fillets following the backbone. Add butter to the bottom of the baking dish, salt lightly and scatter shallots around, place the filets of fish with the skin side down on the dish. Add sprig of rosemary and some thyme. Moisten with some white wine and season the top of the filets with salt. Add a little bit of fresh pepper. Add a teaspoon of butter on top for glazing. Put in the oven at 200 degrees for 10-15 minutes.
3 Boil potatoes until tender. With a wooden spatula, work on the cooked potatoes and mix it with the butter until smooth and creamy.
4 Blanch the nasturtium leaves and the cress leaves. Puree in blender gradually adding olive oil until you get a smooth liquid.
5 To make the sauce, reduce the juices from the baked fish. Sautee shallots in butter and add fresh cream. Mix well with a whisk. Pass it through a strainer into a bowl to remove the shallots, add one or two teaspoons of the herb puree.
6 Spread potato puree on a plate. Top it with the cooked fish filets. Pour sauce around the fish, decorate dish with nasturtium leaves, some flowers and dried tomatoes.