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.
