Shrimp Mousseline Dumplings
Makes enough to garnish 10 bowls of broth, or patty them to make 6 three ounce cakes
preferably shell-of and deveined
plus 2 Tablespoons heavy cream
small bunch of scallions
tender white and green parts only
chopped mixed herbs
choose from tarragon, chives, parsley, and cilantro
Fresh lemon zest
finely grated, about 1/2 a small lemon
Tiny pinch of cayenne or a dash of hot sauce
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.
Copyright: Chef Alan Bergo
Forager | Chef
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