- For the shrimp
- 16 medium sized Shrimps (cooked, shelled)
- 2 stalks Celery
- 1 Carrot
- 4 Shallots
- 100 grams cold Butter
- 1 sprig Thyme
- Parsley (as needed)
- 125 milliliters White wine
- 250 milliliters Chicken stock
- freshly ground pepper
- To garnish
- 1 large Potato (waxy)
- Fat (for frying)
- 2 tablespoons Olive oil
- fresh, as needed Summer truffle (Or other truffles of the season)
For the shrimp. Place the shrimp in a bowl. Clean the vegetables and chop finely. Peel the shallots and cut into quarters. Heat 1 tablespoon of butter in a saucepan. Briefly saute the shrimp, vegetables, and shallots. Add the herbs. Deglaze with wine and chicken stock. Bring to a simmer and let cook for 30 minutes.
For the mashed potatoes: Peel and cut in half. Cook until tender in boiling, salted water for about 25 minutes. Heat the milk and butter in a saucepan. Drain the potatoes and puree with a potato masher. Add the milk and butter and whisk until smooth. Season with salt and pepper. Hold warm.
Drain the shrimp through a sieve and bring the sauce to a boil. Reduce to about half.
Peel the potato and cut into thin wedges. Blot dry. Heat the frying oil to 175°C (approximately 350°F). Fry the potatoes in the oil until golden brown. Drain on paper towels.
Cut the remaining cold butter into small pieces and sitr into the sauce. Do not allow the sauce to boil. Season with salt and pepper. Heat the olive oil. Toss with the shrimp. Arrange on warm plates with the mashed potatoes and serve to taste with fine truffles shavings.