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Blue Shrimp Tartar on Frozen Apricot Vinaigrette Bisque, Lemon Marmalade and Mint Pesto

Blue Shrimp Tartar on Frozen Apricot Vinaigrette Bisque, Lemon Marmalade and Mint Pesto recipe, brought to you by MiNDFOOD and New Caledonia Tourism.

Blue Shrimp Tartar on Frozen Apricot Vinaigrette Bisque, Lemon Marmalade and Mint Pesto

This delicious seafood recipe is perfect for your next dinner party. The fresh, tropical flavours will transport your guests to the sunny shores of New Caledonia.

120 gm  shrimps

10 gm shallots

5 gm ginger

10 gm dried apricots

10 gm fresh celery

10gm apricot puree

1 gm agar

1gm tomato sauce

1 litre bisque reduced

50ml sunflower oil

5ml sherry

500gm lemon zest and pulp

5ml white vinegar

mint and basil to taste

10ml lemon juice

50ml olive oil

10g garlic

Peel and clean the shrimps then thinly slice for the tartar. Chop the shallots and ginger, add diced dried apricots, celery branch and combine.

To make the Jelly:

Mix the apricot pulp with the agar and bring the mixture to the boil for one minute. Place jelly mix into a 2cm thick cling-film lined tray, eave to cool and set.

To make the bisque sauce:

Combine bisque with shrimp heads and tomato sauce. Reduce the mixture and once reduced add the sherry vinegar. When cool, whip the sauce with the olive oil.

To make the Lemon Marmalade:

Peel the zest of two lemons and add to the pulp, sugar and water. Stew the lemon mixture until you obtain a sticky jam and mix.

To make the mint and basil pesto:

boil the mint and basil together, cool then drain and press the herbs. Mix the chopped herbs with garlic and blend the mixture with olive oil and lemon juice.

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