Crown Of Shrimp With Truffle Sauce Food
CROWN OF SHRIMP WITH TRUFFLE SAUCE
Provided by Michael Mina
Categories Sauté Shrimp Root Vegetable Parsnip Turnip Butternut Squash Fall Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 11
Steps:
- Blanch chives in a 2-quart pot of boiling salted water 2 seconds, then transfer with tongs to a bowl of ice and cold water to stop cooking. Drain chives in a colander and spread in 1 layer on paper towels.
- Stand 5 shrimp together in a tight circle, tails up and touching in center, then tie tails together with 2 or 3 chives (be careful not to break them), wrapping them about 1 inch down from top of tails. Make 5 more "crowns" with remaining shrimp and chives. Chill, covered, on a plate.
- Cook celery root in 1/2 teaspoon oil in a 6-inch nonstick skillet over moderately low heat, covered, stirring occasionally, until tender but not brown, about 4 minutes, and transfer to a bowl. Cook parsnips, turnips, and squash separately, each in 1/2 teaspoon oil in same manner, transferring to bowl with celery root. Season vegetables with salt and pepper and keep warm, covered.
- Whisk together warm water and one fourth of truffle butter in a 5-quart wide heavy pot over moderately low heat until just incorporated. Add remaining butter one third at a time, whisking until all butter is incorporated. Stand shrimp in butter mixture and poach at a bare simmer, covered, until just cooked through, about 10 minutes.
- Spoon chestnut purée into centers of 6 plates and top with crowns of shrimp. Pour 1/4 cup truffle sauce around each serving and sprinkle vegetables over plate, letting them fall around shrimp.
BLACK TRUFFLE SAUCE
Provided by Michael Mina
Categories Sauce Milk/Cream White Wine Fall Boil Gourmet
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
- Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.
WHITE CHOCOLATE TRUFFLE SAUCE
Try this unbelievable sauce over cakes, waffles, and of course, ice cream! ***Prep time is just chilling time; otherwise, this goes together in a pinch.***
Provided by JamesDeansGirl
Categories Sauces
Time 2h10m
Yield 1 1/4 cups, approximately
Number Of Ingredients 3
Steps:
- Heat the white chocolate and butter together in a heavy saucepan over low heat, stirring constantly, until melted.
- (The mixture may be thick and grainy.) Remove pan from heat; stir in the heavy cream until smooth.
- Cover and refrigerate about 2 hours, or until chilled.
Nutrition Facts : Calories 1224.4, Fat 97.3, SaturatedFat 60, Cholesterol 198.3, Sodium 289.4, Carbohydrate 83.2, Sugar 80.5, Protein 10.1
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