Recipe courtesy of Sean Brock
Shrimp Terrine with Cucumber, Whipped Grapefruit, and Avocado Puree
- Level: Advanced
- Total: 1 hr 35 min
- Prep: 1 hr 25 min
- Cook: 10 min
- Yield: 4 servings
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- Level: Advanced
- Total: 1 hr 35 min
- Prep: 1 hr 25 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
Shrimp Carpacio:
1 pound peeled and deveined shrimp
3.6 grams activa RM
2 teaspoon chopped chervil
Salt
Cayenne pepper, to taste
Whipped Grapefruit:
260 grams grapefruit juice (2 large grapefruits)
10 grams agave nectar
4 grams versa whip 600k
.65 grams xanthan gum
Avocado Puree:
1 ripe avocado
1 teaspoon glucose
1 tablespoon fresh lime juice
2 tablespoons extra-virgin olive oil
Salt
Cucumber:
1 English cucumber
Salt
1 tablespoon citron vinegar
Agave nectar, to taste
Garnish:
Shaved jalapeno
Micro flowers
Cilantro leaves
Wild char roe
Micro amaranth
Directions
Special equipment:
cryovac bag- Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled.
Whipped Grapefruit:
- Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.
Avocado Puree:
- Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.
Cucumber:
- Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress.
- Yield: 4 servings
Garnish:
- Arrange the shrimp on the plate and garnish with remaining components.
