Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
© hrvprod
Crispy shrimp wontons with parsnip cream
We take you on a journey to China with Davy Larzillière of La Maison du Puits and his crispy wontons (Chinese ravioli) with shrimp and parsnip cream.
Serves 4
Preparation time: 1 h 10
Cooking time: 1 h 10
Resting time : 1 h
Ravioli dough
- 250 g flour
- ½ tsp. salt
- 1 egg
Filling
- 15 prawns
- 1 lime
- 2 shallots
- ½ bunch coriander (or chervil)
- 1 tsp paprika Salt and pepper
- Oil
Parsnip cream
- 4 parsnips
- 50 cl cream
- salt and pepper
Shrimp bisque
- Shrimp trimmings
- ½ onion 1 shallot
- 1 garlic clove
- 1 carrot
- 2 sprigs thyme
- 1 bay leaf
- ½ stalk celery
- 2 tbsp. tomato paste
- 50 g butter
- 1 tsp paprika
- ½ tsp. Espelette pepper
- salt and pepper
1 - Prepare the dough: mix the flour, salt and egg, then add 14 cl of water. Knead a little at a time to obtain a homogeneous dough. Chill for 1 h.
2 - Prepare the stuffing: peel the shrimps, reserving the heads and shells for the bisque. Cut them into small pieces and add the chopped shallots, chopped coriander and lime zest. Remove the lime segments and add them to the preparation. Add salt, pepper and paprika. Set aside in a cool place.
3 - Make the parsnip cream: peel the parsnips and cook in a pot of boiling salted water for 25 min. Blend with the cream, salt and pepper until smooth.
4 - Prepare the shrimp bisque: brown the shrimp trimmings in a hot pan with the chopped onion, shallot and garlic. Sauté until nicely browned. Cut the carrot and celery into large cubes. Once browned, add the carrot, celery, bay leaf and thyme. Bring to the boil. Skim off any impurities. Add the Espelette pepper, paprika and tomato paste and cook for 15 min over a low heat. Blend and strain. Return to the heat and reduce by half. Finally, whisk in the butter and season with salt and pepper.
5 - Assembling the ravioli: using a rolling pin, roll out the dough to a thickness of 3 mm. Cut into 9 cm squares. Place 1 teaspoon of filling in the middle. Moisten the edges and press together to form a pyramid. Fry for 5 min at 180°C.
6 - Presentation: in each soup plate, pour the parsnip cream, place 2 ravioli, then pour a little bisque over the top. You can add a little of the remaining stuffing between the two ravioles and a few coriander leaves. Enjoy your meal.
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