Wild Mushroom And Leek Dumplings In A Kaffir Lime Broth

Recipe Ingredients

3 cups	711ml	Julienned leeks - washed well,
		And dried
1 cup	237ml	Sliced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	118ml	Red wine
1 cup	237ml	Sliced shiitakes
1 cup	237ml	Cleaned oyster mushrooms
1 cup	237ml	Cleaned chanterelles
1 tablespoon	15ml	White truffle oil
1 tablespoon	15ml	Fresh minced thyme
1 tablespoon	15ml	Butter
		Canola oil - for sauteing
		Salt - to taste
		Freshly-ground black pepper - to taste
		Kaffir Lime Broth
1		Onion - sliced
1		Jalapeño - sliced with seeds
1 tablespoon	15ml	Peeled, minced ginger
8		Fresh kaffir lime leaves
		(or 12 dried leaves)
1/3 cup	78ml	Three Crab fish sauce
4 cups	948ml	Chicken stock
1		Freshly-ground white pepper

Recipe Instructions

Caramelize 4/5 of the leeks, shallots and garlic. Deglaze with wine and completely reduce. Individually saute each of the mushrooms with a very hot pan in a little oil. Combine 3/4 of the mushrooms with above and mix in butter and thyme. Check for seasoning and let cool.

With wonton wrappers and egg wash, make dumplings. Blanch dumplings in rolling water for only 2 minutes, until the wrappers are al dente. With the remaining leeks, cover with rice flour and deep-fry crisp at 250 degrees until golden brown.

Kaffir Lime Broth: Saute onions, jalapeño and ginger. Add kaffir leaves and deglaze with fish sauce. Add chicken stock and reduce by 2 percent. Check for seasoning. Strain and keep hot.

In a soup plate, place a small mound of the remaining mushrooms in the center of each plate. Surround with 3 dumplings and ladle in broth. Garnish with fried leeks.

This recipe yields 4 portions.

Source:
CHEF DU JOUR - (Show # DJ-9310) - from the TV FOOD NETWORK

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