FOR THE SHRIMP Peel onions, wash celery and fennel, cut into 2 inch mirepoix. Add to large rondeau with water, add salt, mirepoix, wine and bring to simmer for 20 min. Add citrus, squeezing and dropping each half directly into the bouillon. Simmer and additional 10 to 20 minutes. Strain and return liquid to pot. Skewer shrimp with wooden dowels to keep straight while cooking(this will make them more uniform when cleaning and portioning. Poach shrimp until just cooked through 3-5 minutes. Check by removing head. Meat should be just slightly translucent in center. Shock in ice water and allow to fully chill, 5-10 minutes. Peel shrimp and marinade in rice vinegar for 30 minutes, fully submerged. Strain and save rice vinegar. Devein and portion shrimp cutting them in half lengthwise, removing vein and slicing into 3rds on a bias. 1.5oz per portion.
FOR THE BUTTERMILK DRESSING Place all ingredients in bain marie puree until smooth. Fold in aioli. Adjust seasoning.
To complete the dish: Place buttermilk dressing on the bottom in an even layer of your favorite serving platter or individual serving bowls. Top with croutons.
In a large mixing bowl add shrimp, celery, celery seeds and season with salt. Taste and add vinegar, olive oil and trout roe. Taste and adjust seasoning.
Place the dressed shrimp over the buttermilk and croutons, being sure to spoon all of the roe out of any leftover liquid and spoon over the top of the shrimp.
Garnish with radish, jalapeno, celery leaf and flake salt. Drip the chili oil around the exposed rim of buttermilk dressing.
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