KING CRAB EN CROUTE WITH PORCINI DUXELLE A TOP MATIGNON VEGETABLES SERVED WITH BAY SHRIMP BLANC
Steps:
- Directions: -in a small saute pan add the mushrooms, garlic, shallots and saute until soft add the wine and render down to a paste and mix with the crab. Place small amounts of the mixture onto the puff pastry (cut into 4X4 squares) roll close and seal with egg wash and brush with clarified butter. Let sit fro 5 min before baking at 350 degrees for 7 to 10 min. for the matignon vegetables, render the bacon until all fat has release and bacon is crispy. Add the vegetables and saute, deglaze with wine add season to taste, puree the mixture in robot coup or with handheld emersion blender and finish with fresh herbs. In a small sauce pot add the shrimp and saute until soft, add the garlic and cook until aromatic. Deglaze with wine and add lemon juice, mount with butter. Season to taste and finish with fresh chopped parsley. On a square plates place the matignon vegetables into 3 mounds and cut the pastry on a bias and arrange three tiers on top of the vegetables. Drizzle the sauce around the plate.
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