As promised, here are the recipes demonstrated by ADF+Enderun Executive Chef Marc Chalopin during their Discover Cuisine Blogger’s Event. These aren’t a direct lift from the hand-outs during the demo though, as I thought I’d organize them to make it easier to follow.
Shrimp Tartar Burgers
- 400 g medium shrimp, shelled, deveined and diced
- 1 white onion, chopped finely
- 2 leaves tarragon, plucked and chopped
- 5 grams paprika
- 30 g mayonnaise
- espelette spice
- 1 lemon’s worth of zest, grated or chopped finely
- Combine all ingredients in a mixing bowl, mixing thoroughly to create a smooth paste.
- Divide into twelve portions then gently mould into a ball.
- Place on a lined cookie sheet. Cover with another layer of wax paper.
- Flatten into patties with the bottom of a glass or bowl.
- Refrigerate until firm.
- 125 g mayonnaise
- 10 g pomery mustard
- 1 lemon
- 1/2 bunch of chervil, plucked and crushed
- 1/2 bunch of parsley, plucked and crushed
- 1 red onion, peeled and chopped
- 30 g capers in vinegar, drained and crushed
- Combine mayonnaise, chervil, parsley, onion and capers.
- Zest the lemon and add to the mix. Blend well.
- Finish with the juice of half a lemon and the mustard.
- 1 kg tomatoes
- 5 sprigs thyme
- 3 cloves garlic
- olive oil
- Peel, seed and quarter the tomatoes to make 4 petals.
- In a salad bowl, lightly toss them with 40 ml of olive oil, salt, and pepper. Sweeten if necessary.
- Line a baking sheet with wax paper. Arrange petals on the sheet, ensuring enough space between each.
- Crush the garlic cloves lightly. Sprinkle over the tomatoes.
- Sprinkle with thyme.
- Drizzle remaining juice from salad bowl on tomatoes.
- Bake at 90°C for four hours.
Completing the Burger
- Shrimp patties
- Olive oil
- Sundried tomatoes
- a dozen mini-buns
- Tartar sauce
- Romaine lettuce, cut into patty-sized circles
- Fry the patties in olive oil over medium heat, for 1 minute on each side.
- Finish in the oven for another 2 minutes. (or fry longer)
- Split buns into two.
- Spread tartar sauce on buns.
- Layer a piece of romaine, then sundried tomato on the bottom half of the bun.
- Add cooked patty.
- Add another dab of tartar sauce, another piece of romaine and tomato.
- Top with half of the bun. Skewer with a pick to hold the burger together.