Sautéed
Shrimp on a bed of Turnip Reduction
with an Onion Au Jus Sauce
By Executive Chef Keith
Keogh, Total Food Network, Florida
Seafood
and turnips are a marriage made in heaven. The delicate
flavors of the turnip enhance the gentle flavors of this
exquisite, delicate, shrimp.
Turnip Reduction Ingredients:
1 Turnip (chopped and diced)
4 cups Milk
TT Salt & Pepper
Procedure:
Put turnip in 2 cups milk. Bring to a gentle boil. Let
milk reduce. Add milk again. Go through this process approximately
three times. Eventually, turnip will be soft. Add liaison,
and now don"t let heat go over 150° degrees.
Reduce to the consistency of mashed potatoes. Set aside.
Fennel
Bulb:
Peel off the outer layer of the fennel bulb (like an onion)
and set poaches in boiling water for a few minutes. Remove
and set aside.
Onion
Au Jus Ingredients:
2 Onions (finely chopped)
Olive Oil
Water
3 tbls. Cream
2 tbls. Dry sherry
Cornstarch
Chopped Tarragon
Procedure:
Sauté chopped onions in olive oil. Gently brown
on medium heat, and let get completely brown, but not
crisp. Add approximately a cup of cold water to the sizzling
pan. Stir in cornstarch. Stir. Add dry sherry.
Clarify the onion jus through a fine sieve. Add salt and
pepper to taste. Set aside. Just before you plate it,
add the cream, stir, serve.
Sautéed
Shrimp Topping Ingredients:
1/2 cup Onion (diced)
1/2 cup Celery (diced)
1/2 cup Red Bell Pepper (diced)
2 Tbsp. Garlic (minced)
1 cup Shrimp
Seasoning to taste
1 Lemon (squeezed juice)
Procedure:
Sauté onion, celery, peppers, garlic, and add in
the shrimp, tarragon, salt and pepper to taste. Set aside.
To
Plate:
Take the fennel bulb. Place on plate. Get ready to spoon
turnip reduction into the middle of the plate, coming
out of the fennel bulb. Use mold to contain the turnip
in the middle. Place shrimp on top of the turnip reduction.
Spoon Onion Au Jus around the turnip. Remove the mold.
Serve! |
