Amuse Bouche/Poached Shrimp Recipe

Honey Dew Gazpacho/Rum Raisin Shot, Local Smoke Salmon/Macerated Sour Cherries/Basil

Poached Cold Water Shrimp, Fennel/Lemon Preserve Slaw, Cuttlefish Ink



I love to take pride when I work the cold line and get to design an amuse bouche for the evening service.

Small, 1 or 2 bites, I like to load in the flavour and leave the guest wanting more. That's the entire point of a 'bouche.

I do a minimum of three components per design, but can go up to five.

Poached Cold Water Shrimp, Fennel/Lemon Preserve Slaw, Cuttlefish Ink

Yield: 6 servings

Ingredients:

6 - 21/25 Uncooked Shrimp (Shell on)

1lt. Court Bouillon (White Mirepoix, Aromatics, Lemon, Salty like the sea)

1 Head Fennel Shaved thinly (Leave in Water)

1 Preserved Lemon Brunoise (Make months ahead of time! Essentially, Lemon left in lemon juice, salt, cinnamon to cure)

1 Tbs. Olive Oil

Crushed Toasted Black Pepper (tt)

1 oz. Cuttlefish Ink (Dilute with cold water to paint consistency)


Method:



1) Bring Court Bouillon to a simmer for 20 minutes. Turn off heat, add in shrimps. Let poach for 2 minutes, remove shrimps, put in holding contains, cover with strained court bouillon and chill in an ice bath.

2) In a bowl, mix the fennel, lemon preserve, and olive oil together. Season with black pepper to taste.

3) To assemble, use a paint brush to draw a line of ink down the plate, top with the slaw and shrimp. Garnish with edible flowers.

*Note, the Shrimp, Lemon Preserve, and Cuttlefish Ink all add salt to this dish so please taste before adding any more.