Blinis with Shrimp, Parmesan Sauce and Black Truffle
Blinis with shrimp, parmesan sauce and black truffle is a recipe featuring fresh ingredients from the Crêpe category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g wheat flour
- 50 g buckwheat flour
- 20 g dry yeast
- 0.125 l milk
- 1 egg
- Salt
- clarified butter (for frying)
- 1 Shallot
- 3 tbsp olive oil
- 12 scampi (peeled and deveined)
- 1 Garlic clove
- 20 g butter
- 2 tbsp flour
- 350 ml fish stock
- 150 ml heavy cream (at least 30% fat)
- 200 g grated parmesan
- 1 tsp lobster paste
- black pepper (ground)
- nutmeg
- 2 black truffles (about 10 g)
- dark balsamic glaze (for garnish)
Instructions
-
1.
Combine the flours and dry yeast in a bowl. Add milk, egg, and salt, then knead quickly. Cover the dough and let it rise at room temperature for about an hour. Preheat the oven to 100°C (200°F) with both top and bottom heat for warming.
-
2.
Heat some clarified butter in a pan. Drop teaspoonfuls of dough into the pan and cook small pancakes until golden brown on both sides. Keep them warm in the oven. Peel the shallot, slice into rings, and sauté in a pan with 1 tbsp oil. Wash and pat dry the scampi, then sear in a hot pan with the remaining oil for 3-4 minutes, turning once. Remove and keep warm with the blinis. Press the garlic clove to release juice, then sauté in the same pan with butter for about 1 minute. Sprinkle flour over it, deglaze with fish stock, and simmer for 5-10 minutes on medium heat. Stir in cream, parmesan, and lobster paste; season with salt, pepper, and nutmeg. Taste and adjust seasoning.
-
3.
Arrange three blinis on a plate, top each with three scampi, spoon some parmesan sauce over them, and garnish with a slice of truffle and a shallot ring. Drizzle with dark balsamic glaze before serving.
