Tarragon Reduction:
4 tablespoons minced tarragon leaves
2 tablespoons minced fresh chervil
2 tablespoons minced shallots
4 teaspoons dry white wine
1 teaspoon cracked peppercorns
Tomato Reduction:
2 medium tomatoes, peeled, seeded and diced
1 tablespoon dry white wine
Beer Batter:
2 eggs
12 ounces beer
1 cup all purpose flour
pinch of baking powder
1 tablespoon Cajun style seafood seasoning
Seafood filling:
4 tablespoons unsalted butter
3 stalks celery, finely diced
1 small onion, finely diced
1 small peeled carrot, finely diced
1 small green bell pepper, seeded, deribbed and finely diced
2 garlic cloves, minced
1 cup medium shrimp 30 count, shelled and deveined
3 tablespoons dry white wine
6 ounces fresh cooked crab meat
2 green onions
4 dashes Worcestershire sauce
1 tablespoon Cajun style seafood seasoning
Choron Sauce:
6 egg yolks
white wine
2 pounds unsalted butter, clarified
dash Worcestershire sauce
salt to taste
cayenne pepper to taste
juice of 1/2 lemon
1 eggplant
Cajun style seafood seasoning to taste
2 quarts vegetable oil for deep frying
flour for coating
beer batter above
Garnishes:
3 tablespoons unsalted butter
1 cup snow peas, blanched
1 carrot, cut into thin discs, blanched
1 cup shredded red cabbage, blanched
To make the tarragon reduction:
In a small saute pan, combine ingredients and reduce 3 to 4 minutes or until the wine evaporates.
To make the tomato reduction:
Cook tomatoes in wine in a medium skillet for 5 minutes or until softened and most of the liquid is evaporated. Puree the tomatoes and pass through a fine meshed sieve.
To make the beer batter:
In a medium bowl, whisk together all of the ingredients until mixture is smooth.
To make the filling:
Melt 2 tablespoons of the butter in a medium saute pan or skillet over medium heat and saute the celery, onion, carrot, bell pepper and garlic until tender, about 5 minutes. Add the shrimp and cook until pink, then add the wine. Add the crab meat, then the remaining butter and green onions. Season with Worcestershire sauce and seafood seasoning.
To make the sauce:
In a medium saucepan, whisk the egg yolks over medium heat until thickened, about 3 to 4 minutes. Gradually whisk the warm clarified butter into the egg yolks. Season with Worcestershire, salt, cayenne and lemon juice. Add the tarragon reduction and tomato reduction.
Peel the eggplant and cut into 1 1/4 inch thick discs. Using a spoon or melon baller, hollow out the center of each eggplant slice, leaving 1/4 inch in the bottom as a base to make a cup. Sprinkle with seafood seasoning. Heat the oil to 375F in a deep fryer or deep saucepan. Dip the eggplant discs in flour, then beer batter. deep fry for 3 to 4 minutes or until golden brown. Drain on paper towels.
To prepare the garnishes:
In 3 separate small pans, melt 1 tablespoon of the butter over medium heat. Put 1 of the garnishes into each pan and warm in the butter.
To serve:
Fill the fried eggplant slices with seafood mixture and top with Choron sauce. Garnish with snow peas, shredded red cabbage and carrot. Makes 8.
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