When shrimp cocktail is a gourmet dish! The timeless classic of 1980s cuisine takes a modern twist through the recipe of talented Fabio Mecchina. Here are all the steps to replicate it at home.
For the buns
- 250 g flour
- 6 g salt
- 9 g sugar
- 5 g instant yeast
- 180 g water
- 14 g oil
- 14 g butter
- 60 g milk
Procedure
Weigh dry ingredients in planetary mixer and mix with hook.
Melt oil and butter in a small saucepan, add milk.
Incorporate the liquids into the dough a little at a time and knead for about 5 minutes.
Allow to rise a couple of hours and portion. Let rise again for about 20 minutes.
Brush with egg yolk and milk, bake for 18 to 20 min at 180°C
For the shellfish butter
- 50 g shellfish carcasses
- 100 g butter
- 5 g tomato paste
- 1 g paprika
Procedure
Toast the shellfish carcasses in the oven.
Melt the Butter and place all ingredients in a vacuum-packed bag.
Steam in an oven at 80°C or in a pot of hot water for 35 minutes.
For the pink sauce
- 200 g of mayonnaise
- 50 g ketchup
- 6 g Worchestershire Sauce
- 5 g of Dijone mustard
- 50 g cream
- 20 g brandy
Procedure
Mix all ingredients together.
For the cocktail
- 200 g shellfish carcasses
- 2 carrots
- 3 stalks of celery
- 2 onions
- Tomato paste to taste
- Brandy to taste
- 2 l cold water
- 60 g lettuce
- 1.2 lt shellfish broth
- 150 g lemon juice
- 6 g Worchestershire Sauce
- 2 g of Tabasco
- 1.2 g pepper
- 1.2 g salt
- 1 sheet of soaked gelatin
Procedure
Roast all the ingredients in the oven or directly in a pot. Next add the tomato paste, cook for one minute and deglaze with Brandy.
Add cold water, bring to a boil and simmer half an hour.
Infuse the cut lettuce for 3 to 5 minutes.
Strain and add the rest of the ingredients.
Spread in a gastronorm pan and blast chill until frozen.
Thaw in refrigerator through gauze.
For the shrimp mousse
- 125 g of shrimp tails
- 20 g cream
- Salt to taste
- 200 g lettuce
- 200 ml of lettuce juice
- 3 g of Kappa jelly
Procedure
Blend ingredients as finely as possible, place in molds, and steam at 85°C for 20 minutes.
Break down and cool.
Blanch lettuce in salted water for 30 seconds and cool in ice water.
Using the extractor, make juice, add water to make up to the required 200 ml, add Kappa and bring to a boil.
Glaze shrimp mousse with K-gelatin and chill.
Dish composition
To finish, dress the shrimp with the pink sauce and lettuce julienne, stuff the slightly warmed sandwich. Pour the cocktail into a glass with ice and lay the mousse on top with a toothpick.
Contact
Soul Restaurant
Via Goito, 9 - 20025 Legnano (MI)
Phone: 0331 1528524
Website
