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Title: Shiitake Tempura W Truffled Edamame Puree And Shallot Broth
Yield: 4 Servings

Ingredients

      3 oz Chilean sea bass
           (or other fatty white fish)
      1    Egg
    1/4 c  Heavy cream
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
    1/2 lb Crab leg meat; picked over
    1/4 c  Chopped chervil
           Canola oil
     12 lg Shiitakes; cleaned
           (a combination of shiitakes
           and morels are also nice)
           === TEMPURA BATTER ===
      2 c  Rice flour
           Soda water
           === EDAMAME AND TRUFFLE
           -PUREE ===
    1/2 c  Sliced shallots
      2 c  Chicken stock
      1 c  Fresh edamames
      1 tb Truffle oil
      1 tb Butter
      2 tb Chopped black truffles
           Salt; to taste
           Freshly-ground white pepper;
           - to taste
           === SHALLOT BROTH ===
      2 c  Sliced shallots
      1 tb Canola oil
    1/2 c  Sauterne wine
      4 c  Dark chicken stock
      2    Bay leaves
      1    Thyme sprig
           Salt; to taste
           Freshly-ground black pepper;
           - to taste

Instructions

In a food processor, puree fish with the egg and cream. Check for
seasoning. In a chilled stainless steel bowl, fold in crab and chervil
into the mousse. Place in a pastry bag and stuff each mushroom. Dip each
mushroom in tempura batter and in a 375 degree fryer, fry until golden
brown.
TEMPURA BATTER: In a bowl, whisk soda into the flour until a pancake
batter consistency is achieved.
EDAMAME AND TRUFFLE PUREE: Saute shallots until soft. Add chicken stock
and bring to boil. Check for seasoning. Add edamames to stock. Simmer
for 30 minutes until very soft. Puree in food processor with truffle oil
and butter. Fold in truffles and season with salt and pepper.
SHALLOT BROTH: Caramelize shallots with oil until golden brown. Deglaze
with wine and reduce the liquid by 80 per cent. Add stock, bay leaves,
thyme and simmer. Reduce the liquid by 20 per cent. Check for seasoning.
Remove the bay leaves and thyme.
To serve dish; in a soup plate, place a small mound of edamame puree and
stand up 3 tempura mushrooms. Ladle in broth and garnish with chervil.
This recipe yields 4 servings.

Recipe Source:
EAST MEETS WEST with Ming Tsai
From the TV FOOD NETWORK - (Show # MT-1A20)

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-20-1999

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Contributor: Ming Tsai

Preparation Time: 0:00

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