Monday, June 3, 2013

Avocado and Shrimp Salad Roulades

This is my attempt at a recipe in the Eleven Madison Park cookbook, with a few changes based on what I had on hand. It’s important to note that you should use ripe but still firm avocados for this recipe – the ones I used were a little softer than I liked, but were the best I could do at the local grocery store.  You can also check out a video of EMP’s Daniel Humm making this dish here:

Poached shrimp:
1.5 lbs shrimp, deveined and deshelled
1 cup white wine
1 cup orange juice
2 cups water
1 stalk celery, roughly chopped
1 medium onion, sliced
3 cloves garlic, peeled
1 tablespoon salt
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon black pepper

Add everything but the shrimp to a medium pot, bring to a boil, add the shrimp, and cook for 3 to 5 minutes, depending on the size of the shrimp. Remove the shrimp from the liquid, and chill in the fridge.

Shrimp Salad:
Poached shrimp
1.5 tbsp mayonnaise
1.5 tbsp greek yogurt
½ Granny Smith Apple, peeled
2 teaspoons lime juice
2 teaspoons salt
Pinch cayenne pepper
Avocado pieces

Cut the shrimp into pieces and add to a bowl. Dice the apple into small pieces and add to the bowl, along with the lime juice, mayo, yogurt, salt and cayenne. I held off adding diced avocado until it was time to prepare the roulades, since I wasn’t sure if they’re oxidize in the interim.

Lemon oil:
Zest of ½ lemon
2 tbsp canola oil

Place in a ramekin or small dish and let sit for at least 10 minutes to infuse

Greek Yogurt Sauce:
¼ cup greek yogurt
¾ teaspoon lime juice
Pinch salt
Small pinch cayenne

2 avocados
Shrimp salad
Lemon oil
Yogurt Sauce
Parsley (for garnish)
Purple Basil (for garnish)
Smoked paprika (for garnish)

You’ll need ½ to ¾ of an avocado per roll. Remove the pit from your avocados, then quarter and peel. Use a mandolin to slice into very thin slices. Arrange the slices on a piece of parchment paper (use the slices from near the center of the avocado; the ends can be chopped and added to the shrimp salad), overlapping each other. At this point, the recipe calls for the avocados to be vacuum sealed – I don’t own an industrial grade cryo vac, so I placed another piece of parchment over top of the avocado and used a rolling pin to help the pieces stick together. Don’t apply to much pressure, or you will squash the avocado (like I did).

Spoon the shrimp salad on a piece of plastic wrap, and roll into a roulade. Un-roll on top of the avocado, so the salad sits in the middle. Carefully bring up the back of the parchment paper and roll the avocado over the filling, creating a cylinder. Brush with lemon oil.

Place a spoonful of yogurt sauce on the plate and drag a spoon through it. Garnish the avocado roll with parsley and purple basil. Sprinkle some smoked paprika on the plate for color.

Maybe the rolling pin wasn't the best idea...


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