Name: Shiitake Tempura W Truffled Edamame Puree And Shallot Broth
Ingredients: 3 oz Chilean sea bass; (or other fatty white fish); 1 Egg; 1/4 c Heavy cream; Salt; to taste; Freshly-ground black pepper; to taste; 1/2 lb Crab leg meat; picked over; 1/4 c Chopped chervil; Canola oil; 12 lg Shiitakes; cleaned; (a combination of shiitakes; And morels are also nice); === TEMPURA BATTER ===; 2 c Rice flour; Soda water; === EDAMAME AND TRUFFLE PUREE ===; 1/2 c Sliced shallots; 2 c Chicken stock; 1 c Fresh edamames; 1 tb Truffle oil; 1 tb Butter; 2 tb Chopped black truffles; Salt; to taste; Freshly-ground white pepper; to taste; === SHALLOT BROTH ===; 2 c Sliced shallots; 1 tb Canola oil; 1/2 c Sauterne wine; 4 c Dark chicken stock; 2 Bay leaves

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy, Meats	Chilean	Eastwest	4	servings

INGREDIENTS

3	oz	Chilean sea bass
		(or other fatty white fish)
1		Egg
1/4	c	Heavy cream
		Salt; to taste
		Freshly-ground black pepper; to taste
1/2	lb	Crab leg meat; picked over
1/4	c	Chopped chervil
		Canola oil
12	lg	Shiitakes; cleaned
		(a combination of shiitakes
		And morels are also nice)
		=== TEMPURA BATTER ===
2	c	Rice flour
		Soda water
		=== EDAMAME AND TRUFFLE PUREE ===
1/2	c	Sliced shallots
2	c	Chicken stock
1	c	Fresh edamames
1	tb	Truffle oil
1	tb	Butter
2	tb	Chopped black truffles
		Salt; to taste
		Freshly-ground white pepper; to taste
		=== SHALLOT BROTH ===
2	c	Sliced shallots
1	tb	Canola oil
1/2	c	Sauterne wine
4	c	Dark chicken stock
2		Bay leaves
1		Thyme sprig
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

In a food processor, puree fish with the egg and cream. Check for
seasoning. In a chilled stainless steel bowl, fold in crab and chervil into
the mousse. Place in a pastry bag and stuff each mushroom. Dip each
mushroom in tempura batter and in a 375 degree fryer, fry until golden
brown. TEMPURA BATTER: In a bowl, whisk soda into the flour until a pancake
batter consistency is achieved. EDAMAME AND TRUFFLE PUREE: Saute shallots
until soft. Add chicken stock and bring to boil. Check for seasoning. Add
edamames to stock. Simmer for 30 minutes until very soft. Puree in food
processor with truffle oil and butter. Fold in truffles and season with
salt and pepper. SHALLOT BROTH: Caramelize shallots with oil until golden
brown. Deglaze with wine and reduce the liquid by 80 per cent. Add stock,
bay leaves, thyme and simmer. Reduce the liquid by 20 per cent. Check for
seasoning. Remove the bay leaves and thyme. To serve dish; in a soup plate,
place a small mound of edamame puree and stand up 3 tempura mushrooms.
Ladle in broth and garnish with chervil. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A20)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-20-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.

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