$6 Michelin Shrimp Dish at Home
This Michelin shrimp dish come from The Eleven Madison Park cookbook
Ingredients
Gnocchi
- 1.5 # Russet Potatoes
- 7 g Salt
- 100 + 30 g Flour
- 4 oz Butter
- 4 ea Egg Yolks
- 10 g Parmesan
- t.t. Nutmeg
To Finish
- ½ oz Butter
- ½ oz Chicken Stock
Celery Root Puree
- 4 oz Celery Root, 1/4 inch diced
- 3 oz Half & Half
- 1 sprig Thyme
- 1 clove Garlic, smashed
- 8 g Butter
- t.t. Salt
- ½ ea Lime, zested
Celery Stalk
- 8 ea Celery Stalk
To Finish
- ½ oz Butter
- ½ oz Chicken Stock
Potato Confit
- 10 ea Fingerling Potatoes
- 8 oz Extra Virgin Olive Oil
- 1 Sprig Thyme
- 2 cloves Garlic, smashed
To Finish
- ½ oz Butter
- ½ oz Chicken Stock
Fingerling Potato Chips
- 3 ea Fingerling Potatoes
- 8 oz Water
- 5 g Salt
- Canola Oil, For Frying
Candied Lemon Peel
- 1 ea Lemon
- 100 g Sugar
- 100 g Water
Orange Beurre Blanc
- 118 ml White Wine
- 88 ml Orange Juice
- 14 ml Cream
- 24 oz Butter
- t.t. Salt
- Pinch Espelette
Shrimp & Calamari
- 8 ea Shrimp
- 4 oz Calamari
Garnish
- 20 leaves Parsley
Instructions
Gnocchi
- Scrub 1.5 # russet potatoes, then cover with cold water. Add in 7 g of salt and bring to simmer over medium heat. Cook the potatoes until tender, 45- 50 minutes. Once cooked remove the pan from the heat, using a pairing knife and a towel to remove the skin. Then pass the potatoes one at a time, onto a sheet tray. Make sure that the potatoes fall into a single layer. This will help the gnocchi be light and fluffy instead dense. Leave the rest of the potatoes in the pot to stay warm, this will make it easier to peel and pass. Allow the passed potatoes to come to room temperature.
- Once the potatoes are cooled, dust your counter with flour, and spread the potatoes out in an even layer. Evenly spread out 100 g of flour, 4 oz of butter, 4 Egg Yolks, 10 g of grated parmesan, 5 grates of Nutmeg with 18g of salt. With a pass card, use a chopping motion to fully incorporate the ingredients. Do not knead the dough, this will help prevent it from becoming dense. Use the remaining 30 g of flour to prevent the dough from sticking to the bench scraper.
- Place onto a sheet tray with parchment paper and flatten out to 3/4 inch thick. Cover with plastic wrap, then refrigerate for 2 hours.
- To form the gnocchi, dust the counter with some flour and place the gnocchi dough on top. Cut the dough length wise into 3/4 inch strips. Weigh out the gnocchi with a scale, to 7 grams. Roll into a ball, then use a the back of a fork or gnocchi board for the groves. Lightly flour some trays and place the gnocchi on.
Potato confit
- For the potato confit, place 10 fingerling potatoes into pot or baking dish and cover with olive oil. Add one sprig of Thyme, two cloves of Garlic and cover. Bake at 275F until they are tender, about 90 minutes. Allow to cool at room temperature, then strain reserving the oil off to the side. Peel the potato using a paring knife, the skin should easily come off. I found that they naturally split down the middle. Store them in the oil until you are ready to use them.
Fingerling Potato chips
- For the fingerling potato chips, bring up 8 oz of water to a boil and add in 5 g of salt, stirring till it dissolves . {When I worked at The Modern, we would make these chips but we would make the brine using a (2 %) salt ratio, which is roughly the same, but slightly easier to remember.}Slice three fingerling potatoes into paper thin slices into the brine. Stir to make sure they are all completely submerged, then allow it to come to room temperature. Drain the potatoes from the brine, then pat dry. Fry at 325 F in small batches until GBD, golden brown and delicious. {Store these in a container with a paper towel on the bottom and an air tight lid to help keep them crunchy}. If they begin to get soggy, microwave them for 15-20 and they will be crisp again)
Candied Lemon Peel
- For the candied lemon, use a peeler to remove the zest from a lemon. Remove any remaining pith, then trim up the ends so that they are even. Cut into strips measuring 1/8 inch by 3/4 inch. Place the zest strips into a pot, cover with cold water and bring up to a simmer then drain. Repeat this process two more times then add the peel back into the pot. Add in 100 g sugar with 100 ml water. Bring the zest to a low simmer, then cook for two hours over a low heat. Cool to room temperature in the liquid.
Celery root Puree
- For the celery root purée, trim and quarter inch dice 4 oz of celery root. Smash one small garlic clove and wrap with one sprig of thyme in cheese cloth. Add in the 4 oz of diced celery root with 3 oz of half and half, the sachet and bring up to just under a boil. Reduce the heat to low simmer and cook until tender, 20 -25 minutes. Remove the sachet then, blend the celery root until smooth. Add in the butter and season to taste with kosher. Pass the puree, then finish with zest from half a lime.
Celery stalk
- For the celery stalks, use the stalks from the celery root. You will need a total of 8. Trim the ends of eight celery stalks at a bias. Bring a pot of water to a boil, and season it like the ocean, along with an ice bath. Cook the celery leaves until tender, about one minutes. Cool in the ice bath then drain and reserve off to the side.
Calamari
- For the Calamari, cut top inch away, then trim up the calamari. Split it in half length wise then cut into vertical strips. Give them a rinse then set aside.
Prawns
- For the Shrimp, start by removing the head. Using the tip of your finger nail, start from the tail end and remove all of the legs. This will make it easier to remove the shell. Break the tail shell, then pull on the flippers to remove. Place into cold water to rinse, then using tweezers, insert them into the tail end and pull out the vein. Give one final rinse, then set aside.
Orange Beurre Blanc
- To make the orange beurre blanc, reduce 118 ml of white wine by one forth. Add in 88 ml orange juice with 14 ml cream and reduce this by half. Turn the heat down to low and add 24 oz Butter cold cubed butter, 3-4 cubes at a time. Adding the cold butter a little at a time will help prevent the sauce from getting too hot, which could break it.Wait till the butter is fully emulsified before adding more. Finish with salt to taste and a pinch of espelette.
Plate
- Bring a pot of salted water to a boil, then add in the gnocchi. Once they float, give them 5 extra seconds, then transfer them to a pan with a table spoon of chicken stock. Add in 1/2 oz butter to create a glaze, and season to taste then set aside.
- For the confit potatoes, strain them from the oil. Heat 1/2 oz chicken stock in a pan over medium heat and warm the potatoes. Add in 1/2 oz butter to glaze the potatoes, then place on a tray and season with Fluer de sel.
- To finish the celery stalks, heat 1/2 oz Chicken stock up in a pan, then add in the celery stalk. Once warmed, add in 1/2 butter to glaze.
- Season the shrimp with kosher salt. Place the prawns in orange beurre and poach at 155f for 2-3 minutes. Remove when all the grey is gone and the shrimp have just turned pink. Season the calamri and add them for one minute, then remove from the beurre blanc. Trim up the prawns so that the lay flat, and place them all on a tray. Cover the seafood with some of the beurre blanc and place under a low broiler for 30 seconds or until everything is warm,
- Place down two tablespoons of the celery root puree then use the back of the spoon to spread. Place down two prawns, three gnocchi with 4 pieces of calamari. Place down two stalks of celery, three confit potatoes, five sprigs of parsley, five fingerling potato chips and four strips of candied lemon peel.