Blinis with Shrimp, Parmesan Sauce, and Black Truffle
Ingredients
- For the Blinis
- 200 grams Pastry flour
- 50 grams Buckwheat flour
- 20 grams Dry yeast
- ⅛ l milk
- 1 egg
- salt
- clarified butter (for cooking blini)
- For the Topping
- 1 shallot
- 3 Tbsps olive oil
- 12 shrimp (peeled and deveined)
- 1 garlic clove
- 20 grams butter
- 2 Tbsps Pastry flour
- 350 milliliters fish stock
- 150 milliliters Whipped cream (at least 30% fat content)
- 200 grams grated Parmesan
- 1 tsp Lobster paste
- freshly ground black peppers
- freshly grated Nutmeg
- 2 black Truffle (approximately 10 grams)
- dark Balsamic glaze (for garnish)
Preparation steps
To make the blini, combine the flours in a bowl with the dry yeat. Add the milk, egg, and salt and mix well, kneading to make a soft dough. Cover the dough and rise for about 1 hour in a warm place. Preheat the oven to 100°C (approximately 200°F) to keep the blini warm.
In a skillet, heat some butter. Drop the blini batter into the pan with a teaspoon to make small pancakes and cook on both sides until golden. Keep warm in oven.
To make the topping: Peel the onion, cut into rings, and sauté in 1 tablespoon oil.
Rinse the prawns, pat dry. Heat the remaining oil in a sauté pan, add the shrimp, stirring or tossing frequently. Transfer the shrimp to the oven and keep warm with the blinis.
To make the parmesan sauce: Add the butter to the sauté pan, and press the garlic through a garlic press into the heated butter. Sauté about 1 minute. Stir the flour into the butter, whisk in the fish stock, and simmer over medium heat for 5 to 10 minutes. Add the cream, parmesan, and lobster paste and season with salt, pepper and nutmeg.
To serve, arrange 3 small blinis on each plate, top with 3 shrimp, coat with some of the Parmesan sauce, and garnish with a slice of truffle and an onion ring. Drizzle with a little balsamic syrup and serve at once.
