Red Miso Buerre Blanc Recipe
Ingredients
| 1/2 cup demi-glace | ||
| 1/2 teaspoon red miso paste | ||
| 1 tablespoon blood orange juice or orange juice | ||
| 1 tablespoon roasted red pepper puree | ||
| Butter | 1/4 Cup (16 tbs), softened | |
| Grated rind of one lemon, orange and lime | ||
| 1/5 sheet nori (seaweed) julienned | ||
| Jumbo shrimp | 6 | |
| Togarishi | ||
| Egg white | 1 , beaten | |
| Rose water | 1 Tablespoon | |
| Lime juice | 1 Tablespoon | |
| Scallops | 6 Large | |
| Black sesame seed | 1 Teaspoon | |
| 3 stalks lemon grass, cut into 3-inch pieces | ||
Directions
To prepare Red Miso Buerre Blanc, combine demi-glace, miso, orange juice and red pepper puree in small saucepan.
Bring mixture to a boil; remove from heat.
Whisk butter, a small amount at a time, into sauce.
Keep warm.
Combine lemon, orange and lime rind with 1/5 sheet julienned seaweed.
Season shrimp with togarishi.
Coat shrimp with egg white; cover with seaweed mixture.
Heat grill pan.
Cook shrimp.
Deglaze with rose water and lime juice.
Cook scallops.
Place one shrimp and scallop on each serving plate; garnish with lentil mixture.
Add 2 pieces each of red beets and yellow beets.
Surround with 2 tablespoons Red Miso Buerre Blanc.
Sprinkle with sesame seed and lemon grass.
Bring mixture to a boil; remove from heat.
Whisk butter, a small amount at a time, into sauce.
Keep warm.
Combine lemon, orange and lime rind with 1/5 sheet julienned seaweed.
Season shrimp with togarishi.
Coat shrimp with egg white; cover with seaweed mixture.
Heat grill pan.
Cook shrimp.
Deglaze with rose water and lime juice.
Cook scallops.
Place one shrimp and scallop on each serving plate; garnish with lentil mixture.
Add 2 pieces each of red beets and yellow beets.
Surround with 2 tablespoons Red Miso Buerre Blanc.
Sprinkle with sesame seed and lemon grass.
Chef
