Ginger Bouillabaisse and Royal Reds

Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA

Serves 4

Ingredients

Bouillabaisse Broth

• 3 Yellow Onions (sliced)
• 10 cloves of Garlic (sliced)
• Olive Oil (as needed)
• 1 1/2 quarts White Wine
• 2 Bay Leaves
• 6 Tomatoes (blended)
• 2 Tablespoons Saffron
• 46 ounces Clam Juice
• 1 two-inch Knob of Ginger (peeled)
• 4 Carrots (very thinly sliced)
• 1 bunch Celery (very thinly sliced)
• 2 Fennel Bulbs (very thinly sliced)

Tapioca Crackers

• 1/2 cup Tapioca Pearls (rinsed)
• 2 cups Cold Water
• Pinch Salt
• Old Bay (to taste) 

Shrimp

• 2 cups Water
• 1/2 teaspoon Xanthan Gum
• 1 1/2 pounds Unsalted Butter
• 4 ounces Yuzu Juice
• Kosher Salt (to taste)
• 12 Royal Red Shrimp (peeled, deveined, heads off) 

Yuzu aioli

• 1/2 teaspoon Microplaned Ginger
• 2 Egg Yolks
• 5 teaspoons Yuzu Juice
• 1 teaspoon Green Yuzu Kosho
• 1/2 cup Olive Oil

Garnish

• Yuzu Aioli (see recipe)
• Sea Beans 
• Tangerine Marigolds 

Preparation

Bouillabaisse Broth
Sweat the onions and garlic with olive oil in a heavy bottom saucepan until translucent. Add the white wine and cook until reduced by half, add the tomatoes, bay leaves, and saffron and reduce by 1/3. Add the clam juice and bring to a simmer. Once simmering, ladle 8 ounces of the liquid into a blender with the ginger and blend on high until pureed. Then add back to the pot along with the carrots, celery, and fennel. Once the broth returns to a simmer, turn off the heat and cover to allow the vegetables to steep for 30 minutes. Strain through a fine chinoise, and then again through cheesecloth. Reserve warm.

Tapioca Crackers
Place the tapioca pearls into a small saucepot with 2 cups of cold water, bring to a simmer and cook until pearls are fully hydrated and jelly like, about 12 minutes. Add a pinch of salt then spread to about 5mm thick on a silpat lined tray and dehydrate at 160ºF until crispy, 8-10 hours.
Once dry, break into 2" x 2" pieces and deep fry at 400ºF until puffed, remove from oil and season with Old Bay. Once cool, store in an airtight container for up to 3 days.

Yuzu aioli
Whisk the ginger, egg yolks, yuzu juice, and green yuzu kosho together in a small bowl and slowly drizzle in the olive oil continue whisking to create an emulsion.

Shrimp
Place 2 cups of water into a saucepan and bring to a dull simmer, add the xanthan gum and whisk to incorporate. Once there are no chunks of xanthan visible, begin adding the butter 1/4 pound at a time while vigorously whisking to create an emulsion. Pour into a high-speed blender with the yuzu juice and kosher salt to taste, blend well, then return to the pot. Bring the emulsified butter to 160ºF, then add the shrimp and allow to poach for 4 minutes, then remove with a slotted spoon and drain on paper towels.

Assembly
Ladle the hot broth into soup bowls with a wide rim. Place a tapioca puff on each rim, using some yuzu aioli as glue. Put four dots of yuzu aioli randomly in the tapioca puff, top with 3 poached shrimp, the sea beans, and the marigold petals, squeeze fresh yuzu juice on top, then serve.


Wine Match
Kim Crawford Sauvignon Blanc

Richland Country Club, Nashville, Tennessee, USA. Image courtesy Richland Country Club.