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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Simple Shrimp Mousseline

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Shrimp mousseline cakes with fermented Japanese knotweed

Shrimp mousseline, in cake form. In the bottom of the ramekin, I added some fermented Japanese knotweed.

One of the best selling appetizers I used to run at my first restaurant, The Salt Cellar, was a simple deep fried shrimp cake served with lovage aioli.

It went through a number of different preparations behind the scenes as I tried to dial in efficiency, but at it’s heart it was always nothing more than a simple mousseline of shrimp, mixed with a few herbs. If I remember correctly, I got the idea from Jean Louis Palladin, one of my culinary idols.

There’s just something about shrimp in patty form, cakes of larger fish are easy to make, but they have a tendency to dry out. Shrimp has tighter muscle fibers, and a texture more akin to lobster.

Where a simple fish cake can be a decent appetizer, one made from shrimp, which are more expensive adds a little luxury to the mix, making them a hot seller, compared to a once in a while special that typical fish cakes can be, as far as restaurant sales go.

Shrimp mousseline sous vide recipe
After poaching and chilling, the shrimp slab is reasonably sturdy.
All you need is a sharp knife to cut out whatever shape you like.
All you need is a sharp knife to cut out whatever shape you like.

It’s easy, really, you make a mousse of shrimp, then add chopped shrimp, herbs, and some green onion, season, cook and eat. From there, all I did before was have prep cooks patty and bread them with flour, egg and breadcrumbs.

Mousseline is really versatile though, and besides breading and frying, you can also just cook the shrimp mixture as is and call it a dumpling, which you could do by simmering spoonfuls in a little stock, baking, or, in the method I was playing with here, poaching them in a water bath after vacuum sealing them.

Lactifluus volemus mushroom broth with shrimp mousseline dumplings

Shrimp mousse dumplings in Lactarius broth.

The vacuum sealing takes some guesswork out of the equation, so I can do other things at the same time and not have to worry at all about over cooking them, it also makes it a snap to cut them into shapes to float in a broth, like the saffron milk cap broth. Whatever you do, and whatever you use (other fish will work with the proportions listed).

These are one of my go-tos when I want to show off shrimp, or, if the situation calls for it, scallops, which the smoothest, silkiest mousseline. Buttered tomato sauce, a simple wedge of lemon and a fresh salad, or just a dollop of garlicky aioli are all great garnishes.

Shrimp mousseline sous vide recipe
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Shrimp Mousseline Dumplings

Makes enough to garnish 10 bowls of broth, or patty them to make 6 three ounce cakes

Ingredients

  • 1 lb shrimp preferably shell-of and deveined
  • 1/4 cup plus 2 Tablespoons heavy cream
  • 1 small bunch of scallions tender white and green parts only
  • 1/4 cup chopped mixed herbs choose from tarragon, chives, parsley, and cilantro
  • Fresh lemon zest finely grated, about 1/2 a small lemon
  • Kosher salt to taste
  • Tiny pinch of cayenne or a dash of hot sauce

Instructions

  • Dice the scallions 1/4 inch and reserve.
  • Coarsely chop all of the shrimp, or slice into 1/2 inch pieces and pulse in a food processor.
  • Reserve half of the chopped shrimp. Put the remaining shrimp in a food processor and process to as fine a paste as you can, adding a good pinch of salt.
  • Slowly drizzle in the cream in a steady stream, scraping down the sides of the bowl as needed.

 

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Previous Post: « Pork Terrine with Chanterelles and Foie Gras (Pate de Girolles)
Next Post: Dried Saffron Milk Cap or Lactarius Broth »

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  1. Dried Milkcap Mushroom or Lactarius Broth says:
    November 16, 2019 at 10:56 am

    […] a vaccuum sealer helps to form them. If you want to see how to make the dumplings, they’re here. My friend Jacqui, a fellow forager over in France, passed along the idea for the knotweed […]

    Reply
  2. Basic Forcemeat/Mousseline Recipe says:
    December 20, 2019 at 2:43 pm

    […] Shrimp Mousseline  […]

    Reply

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Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
Bluebell season. Destined for a Ligurian ravioli Bluebell season. 

Destined for a Ligurian ravioli as a replacement for the traditional borage greens. 

#mertensiavirginica #virginiabluebells #spring #foraging
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