Recipes You've Asked For From Chefs Around Australia
"On a visit to a great new local, Restaurant Atelier in Newtown, Sydney, I tried their amazing, melt-in-your-mouth boudin blanc. Could you please ask chef/owner Darren Templeman for his recipe?" – G Black, Newtown, NSW
Prawn and scallop boudin blanc, from chef Darren Templeman of Restaurant Atelier.
Darren Templeman serves this entrée with a globe artichoke, black olive, wild rocket and pink grapefruit salad. Alternatively, you could serve it with crushed waxy potatoes, or a simple watercress salad dressed with balsamic vinegar and extra virgin olive oil.
Makes 10
250g green prawns, peeled and cleaned
250g scallops, no roe
1 egg
300ml pouring cream
2 tablespoons lemon juice, or to taste
Cayenne and ground fennel seeds, to taste
2 1/2 tablespoons canola oil
10g butter
Place the bowl of a food processor in the refrigerator for 1 hour or until chilled. Process prawns in chilled bowl until smooth, then add scallops and process until a smooth paste forms. Add egg and process until well combined, then, with motor running, gradually add cream and process until well combined.
Transfer mixture to a large chilled bowl, add lemon juice, cayenne and ground fennel seeds, season to taste with sea salt and freshly ground black pepper, then combine well, cover and refrigerate for 30 minutes. Drop 1 teaspoon of mixture into a saucepan of simmering salted water and cook for 1 minute, remove with a slotted spoon, then taste and adjust seasoning of remaining seafood mixture, if necessary.
Spoon 1/4 cupfuls of mixture onto individual pieces of plastic wrap, shape into 4x12cm rectangles, then roll up into a sausage shape. Firmly clasping each end, continue to roll over work surface until compact, then tie end securely with kitchen string. Using a thermometer as a guide, heat a large saucepan of salted water over low heat until 70C and cook boudin blanc for 10 minutes. Remove with a slotted spoon and immediately refresh in iced water. Drain, remove plastic wrap and pat dry on a clean tea towel. Heat oil and butter in a heavy-based frying pan and cook boudin blanc, in batches, over low-medium heat for 2–3 minutes or until light golden. Serve immediately.
