When I, together with other bloggers, got the chance to visit Enderun, we were able to see how cooking lessons are done with Chef Marc Chalopin at the Enderun Amphitheater.
Chef Marc did two dishes: Shrimp Tartar Burgers and Chocolat Liegeois
Here is the recipe (and some photos) of the Shrimp Tartar Burgers:
Ingredients:
400g medium shrimps
1 white onion
2 tarragon leaves
5g paprika
30g mayonnaise
salt as needed
Espelette spice (as needed)
1 lemon
Procedure:
- Shell the shrimps, remove the gut and dice.
- Peel the white onion and chopped finely
- Pluck and chop the tarragon
- Remove the lemon peel and chop finely
- In a mixing bowl, combine the stuffing ingredients to obtain a smooth paste
- Divide into 12 pieces and mould into a round between two sheets of wax paper using a cookie cutter
- Refrigerate
Garnish:
2 baby Romaine
12 mini buns
24 sundried tomato petals
Preparation:
- Pluck the rougette and cut the hearts into four thin slices
- Drain the sundried tomatoes
- lightly toast the buns
Tartar Sauce:
125 g mayonnaise
10g Pomery mustard
1 grated lemon peel
1/2 lemon juice
1/2 bunch chervil
1/2 bunch parsley
1 pc red onion
30g capers in vinegar
Procedure:
- grate the lemon rind, squeeze and recover its juice
- puck and crush the parsley
- pluck and crush the chervil
- peel and chop the onion
- drain and crush the capers
- combine all ingredients in a mayonnaise
- finish with lemon juice and mustard
- set aside
Finishing the preparation:
- saute the round stuffing in olive oil over medium heat
- spread the tartar sauce on the buns
- place 1 romaine and 1 sundried tomato petal
- put the fried shrimp stuffing
- add a table spoon of tartar sauce, another piece of romaine and sundried tomato petal
- close the burger with the other half bun
- put a toothpick to hold the burger together
- put in the over for a minute
