Contact Us

Search

CREVETTES AU VIN DE GLACE SUR FENOUIL BRAISÉ ET CITRON CONFIT -
Shrimp in ice wine served on braised fennel root with candied lemon

PREP TIME: 45 mins
TOTAL TIME: 1h

SERVING SIZE: serves 2

Ingredients

8 pc raw jumbo shrimp (20/25)

1 bulb fennel root
50 g / 1½ oz butter
4 pc star anise
150 ml / 5 oz fish fumet

100 ml / 3½ oz ice wine, or other sweet wine
150 g / 5 oz butter

1 lemon
50 g / 1½ oz sugar
50 ml / 1½ oz water

Method

1. Peel shrimp, leaving the tail attached. Remove the center vein by making a shallow incision along the length of the back of the shrimp. Keep refrigerated until needed.
2. Braised fennel root:
   

   Preheat oven to 170ºC/375ºF. Remove any damaged outer layers from the fennel root. Cut in half, remove the root end and cut into ¼" slices.

   Melt the butter in an ovenproof pan over medium heat. Add the fennel root and cook until it begins to soften being careful not to allow it to color. Add the fish fumet and star anise. Allow to come to a low boil, season then cover and place in the oven. Allow to braise until tender, about 30 minutes. Once cooked, remove the fennel with a slotted spoon and keep warm. Reserve the braising liquid.

3. Candied lemon zest:
   

   Using a vegetable peeler, remove the zest of the lemon in long strips. Remove any white pith. Thinly slice lengthwise (julienne). Blanch in boiling water, rinse and drain.
   Bring the sugar and water to a boil until the sugar is dissolved. Add the blanched lemon zest and reduce the heat to a simmer. Allow to simmer until zest is translucent, about 15 minutes. Drain and set aside.

   While the zest is candying, segment the lemon: Trim both ends of the lemon. Stand the lemon up on the cutting board and with a thin knife, cut away the white pith, following its natural curve. Once all the pith is removed, hold the lemon in your hand, and cut between the membrane to loosen each segment. Place the segments (supremes) in a non-reactive bowl.

4. Cooking the shrimp:
   

   Melt 50 g of the butter in a sauté pan over medium high heat. Quickly sear the shrimp and remove. Set aside. Add the ice wine to the hot pan on the heat, and allow to reduce until syrupy, stirring frequently. Add the reserved braising liquid and reduce again by half. Remove from the heat and whisk in the remaining butter. Season to taste. Add the shrimp to finish cooking.

   Divide the fennel between two warm soup plates. Arrange the shrimp on top then ladle the sauce around. Garnish with the lemon segments and candied zest.