Quenelle buns
with jumbo shrimp and morel mushrooms

PREPARATION

• Start by preparing the sauce. Finely chop the leek, onion, shallot, carrot and garlic.
• Remove the heads from the jumbo shrimp. Sauté the heads over a high heat in a casserole dish with a drizzle of olive oil. Add the leek, onion, shallot, carrot and garlic . Sweat for 2 minutes, then add 2 oz of diced butter. Allow to caramelize, then deglaze with the cognac. Flambé then add the white wine. Reduce until the liquid has almost completely evaporated.
• Half-fill the casserole dish with water. Add the bouquet garni and tomato paste. Simmer for 40 minutes. Strain through a fine sieve into a saucepan, then reduce by 3/4. Bind the sauce with a little cream and 1.5 oz of butter, whisking well. Put to one side.
• Bake the Saint Jean quenelle buns according to the instructions on the packet.
• Put the peeled carrots in a pan with a little water and 1 oz of butter. Cover and cook until all the liquid has evaporated. Fry the morel and chanterelle mushrooms in 1 oz of butter for a few minutes over a high heat. Season with salt and pepper.
• Fry the jumbo shrimp (or shrimp) for 1 min over a high heat.
• Put a little sauce on each pre-warmed plate. Put a quenelle on top, then the mushrooms, carrots and fried jumbo shrimp/shrimp. Garnish with a few sprigs of dill and serve immediately.