Innate delicacy, that of award-winning chef Anne-Sophie Pic, a peculiar characteristic reflected in her dishes. This time it's the turn of citrus shrimp, an explosion of freshness and balanced flavors.
Recipe from the official Anne-Sophie Pic website
CITRUS SHRIMP
For the mayonnaise
- 1 egg yolk
- 1 teaspoon of mustard
- 200 ml peanut oil
- 1 teaspoon wine vinegar
- Fine salt to taste
- Freshly ground pepper to taste
Procedure
Place the egg yolk, pepper and mustard in a bowl. Mix well and slowly pour in the oil, stirring vigorously with a whisk. When the mixture has set, add the wine vinegar. Adjust with salt and pepper if necessary.
For the orange mousse
- 200 ml cream
- 2 g agar-agar
- 200 ml orange juice
- 25 g grape seed oil
- Ground pepper to taste
- Fine salt to taste
Procedure
Heat the cream to a boil in a pan with the agar-agar, stirring to dissolve well, then add the rest of the ingredients. Allow to cool, then pour the mixture into the siphon, with 2 gas cartridges. Store in the refrigerator.
For the shrimp remoulade
- 100 g shelled shrimp
- 1 orange in quarters and without skin
- 200 g peeled celeriac
- 1 pinch of white wine vinegar
Procedure
Mix the shrimp with the diced orange segments. Finely grate the celeriac, peeled and washed with a little vinegar. Add the mayonnaise so that the mixture is smooth.
For the finish
Arrange the remoulade in the bottom of the glasses, and top with the orange foam. Add a turn of pepper to complete the recipe and serve immediately.
