Bouchée of White Shrimp and Crawfish
Carolina white shrimp and crawfish fill puff pastry shells to overflowing. The sauce is a reduction of pan juices and cream with wine and a touch of verjus.
- Pastry Bouchées
- Puff Pastry sheet - 1, thawed
- Egg Yolk - 1
- Flour - for dusting
- Shrimp and Crawfish Filling
- Crawfish - 16, cooked
- Morel Mushrooms - 16
- Asparagus Stalks - 12
- Fish Stock (see Basics) or clam juice - 2 cups
- Chassagne Montrachet - 1/2 cup
- Shrimp - 12, peeled and deveined
- Salt and freshly ground white pepper
- Heavy (whipping) cream - 1 tablespoon
- Unsalted Butter - unsalted butter
- Verjus - 1 ounce
- Flat leaf parsley - 1 sprig
To make the bouchées: Line a baking sheet with parchment paper. On a lightly floured surface, roll the pastry out to measure at least 12 inches by 8 inches. Using a 3-inch round cutter, cut 8 discs. Using a 1-1/2-inch ring, press through four of the discs, but do not remove the pieces; these become the tops. Dust the flour off the discs and place the four cut discs on top of the remaining four. Place the stacked discs on the prepared sheet and place a ring over each. Press the tops again with the 1-1/2-inch ring to score the removable centers. Lightly beat the egg to break it up and brush the tops of the discs with egg yolk. Refrigerate for 15 minutes. Preheat the oven to 450 F. Bake 8 - 10 minutes, until puffed and golden. Remove and let cool in the rings.
To make the filling: Break the crawfish between the body and tail. Peel the tail and remove the vein. Clean out the heads, rinse, and reserve. Trim the morel stalks, cut the morels in half, and rinse in two changes of tepid water. Gently pat dry. Cut off and discard the bottom portion of the asparagus stalks, leaving 3-inch spears. Bring a pot of water to a boil; put ice water in a medium bowl. Cook the asparagus for 3 to 4 minutes, then remove with tongs and place in the ice water until needed. Heat the stock just to boiling, reduce heat to medium-low, and skim. Add half of the Montrachet and morels and cook for 3 to 4 minutes. Lift out with a slotted spoon and drain. Reserve the poaching liquid for sauce.
Heat 1 tablespoon of the butter in a large skillet over medium-high heat. When sizzling, add the shrimp, crawfish, salt, and pepper. Toss for 2 - 3 minutes, until the shellfish are cooked through. Add the asparagus tips and morels, reduce the heat to medium, and cook until heated through. Remove from heat and set the filling aside.
Reheat the shellfish skillet over medium-high heat. Pour the remaining Montrachet into the pan and stir up the browned bits. Add the morel poaching liquid and cook until reduced by half in volume. Whisk in the cream, then add the butter, a tablespoon at a time, whisking to smooth between each addition. Strain through a fine-meshed sieve. Whisk in the verjus and adjust seasoning with salt and pepper.
To serve: Warm the bouchées in a warm oven for 30 seconds. Lift out the lids from the centers of the tops with a knife tip. Place a bouchée in the center of each serving dish. Fill to overflowing with the shrimp and crawfish filling. Drizzle the sauce over the filled bouchées and around the plates. Lean a lid against each one. Garnish each with a crawfish head and flat leaf parsley.