Shiitake Tempura With Truffled Edamame Puree And Shallot Broth Recipe

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0 votes | 1222 views
Servings: 4

Ingredients

Cost per serving $6.20 view details

Directions

  1. In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, mix in crab and chervil into the mousse. Place in a pastry bag and stuff each mushroom. Dip each mushroom in tempura batter and in a 375 degree fryer, fry till golden.
  2. TEMPURA BATTER: In a bowl, whisk soda into the flour till a pancake batter consistency is achieved.
  3. EDAMAME AND TRUFFLE PUREE: Saute/fry shallots till soft. Add in chicken stock and bring to boil. Check for seasoning. Add in edamames to stock. Simmer for 30 min till very soft. Puree in food processor with truffle oil and butter. Mix in truffles and season with salt and pepper.
  4. SHALLOT BROTH: Caramelize shallots with oil till golden. Deglaze with wine and reduce the liquid by 80 per cent. Add in stock, bay leaves, thyme and simmer. Reduce the liquid by 20 per cent. Check for seasoning. Remove the bay leaves and thyme.
  5. To serve dish; in a soup plate, place a small mound of edamame puree and stand up 3 tempura mushrooms. Ladle in broth and garnish with chervil.
  6. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 646g
Recipe makes 4 servings
Calories 606  
Calories from Fat 169 28%
Total Fat 19.27g 24%
Saturated Fat 6.58g 26%
Trans Fat 0.01g  
Cholesterol 69mg 23%
Sodium 622mg 26%
Potassium 1099mg 31%
Total Carbs 90.88g 24%
Dietary Fiber 7.2g 24%
Sugars 3.85g 3%
Protein 17.9g 29%
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