Shiitake Tempura w Truffled Edamame Puree And Shallot Broth

Recipe Ingredients

3 oz	85g	Chilean sea bass
		(or other fatty white fish)
1		Egg
1/4 cup	59ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Crab leg meat - picked over
1/4 cup	36g / 1.3oz	Chopped chervil
		Canola oil
12		Shiitakes - cleaned (large)
		(a combination of shiitakes
		And morels are also nice)
		Tempura Batter
2 cups	320g / 11oz	Rice flour
		Soda water
		Edamame and Truffle Puree
1/2 cup	118ml	Sliced shallots
2 cups	474ml	Chicken stock
1 cup	237ml	Fresh edamames
1 tablespoon	15ml	Truffle oil
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Chopped black truffles
		Salt - to taste
		Freshly-ground white pepper - to taste
		Shallot Broth
2 cups	474ml	Sliced shallots
1 tablespoon	15ml	Canola oil
1/2 cup	118ml	Sauterne wine
4 cups	948ml	Dark chicken stock
2		Bay leaves
1		Thyme sprig
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, fold 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 until golden brown.

TEMPURA BATTER: In a bowl, whisk soda into the flour until a pancake batter consistency is achieved.

EDAMAME AND TRUFFLE PUREE: Saute shallots until soft. Add chicken stock and bring to boil. Check for seasoning. Add edamames to stock. Simmer for 30 minutes until very soft. Puree in food processor with truffle oil and butter. Fold in truffles and season with salt and pepper.

SHALLOT BROTH: Caramelize shallots with oil until golden brown. Deglaze with wine and reduce the liquid by 80 per cent. Add stock, bay leaves, thyme and simmer. Reduce the liquid by 20 per cent. Check for seasoning. Remove the bay leaves and thyme.

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.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A20)

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