Chef Jenn Puccio's seafood verrine

Chef Jenn Puccio's Seafood Verrine Ingredients

  • 1/2 lb Rock Shrimp
  • 1/2 lb Crab Meat
  • 1 Large English Cucumber-Peeled and Diced
  • 2 Large Avocados -Scooped and pureed with Creme Fraiche and Ascorbic Acid
  • 1/2 C Creme Fraiche Whipped with 1/4 C Cream
  • 10 Red Pearl Onions-Sliced and pickled
  • 1/4 Bag Katafi- Tossed with oil and salt, twisted into small mounds and baked until golden brown and crispy
  • 2 Cloves Garlic-Peeled and Minced
  • Pinch Chili Flakes
  • 2 T Olive Oil
  • 15 Toybox Tomatoes-Blanched and peeled
  • 4 Martini Glasses to Serve
Procedure
  1. Sautee the rock shrimp with the olive oil, garlic and chili flake till just cooked, chill

  2. Prepare all of the above ingredients (dice, mince and chop)

  3. Layer the verrine:
    >> Toy Box Tomatoes
    >> Rock Shrimp
    >> Cucumber
    >> Pickled Onion
    >> Avocado
    >> Crab
    >> Creme Fraiche
    >> Pickled Onion
Jenn Puccio is the Executive Chef of Cortez restaurant and bar in San Francisco.
Website: http://www.cortezrestaurant.com

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