From Rosewood Mansion on Turtle Creek in Dallas, Texas, this refreshing summer bite combines the clean flavor of poached shrimp with horseradish heat and the zing of tomato syrup. According to Chef Bruno Davaillon, “the key is not to overcook the shrimp.” Ingredients can be made a day in advance and assembled when needed.
Originally the estate of a Dallas cotton baron, the Rosewood Mansion on Turtle Creek is a Texas institution celebrating its 30th anniversary
this year. Known for its gracious hospitality and just-like-home (if home were a mansion) appeal, the recently renovated hotel now blends
a more modern sensibility with its traditional charm. The Mansion restaurant has always been an integral part of the Dallas dining scene.
As part of the new direction, Chef Bruno Davaillon (right), who hails from the Loire Valley in France, came on board in October 2009.
D a vaillon brings with him a wealth of experience, having cooked at numerous Michelin-starred restaurants, including La Ligne and Lasserre in Paris, as well as the renowned Tante Claire in London.While Davaillon’s background is in classic French cuisine, he is also influenced by elements of regional Texas cooking. Regardless of what he cooks, he emphasizes that “simple is better”, generally using three key ingredients, sourced seasonally. The recipe above is an example of how Davaillon has carefully re-orchestrated the menu to balance the more familiar favorites, like the Mansion’s tortilla soup, with classic, but approachable fare.
For the shrimp cocktail:
1 pound shrimp, 20 count, poached
6 ounces horseradish panna cotta
4 ounces spicy tomato syrup (see right)
For the horseradish panna cotta:
3.5 ounces heavy cream
1.5 ounces fresh horseradish
4.5 ounces crème fraiche
1 gelatin sheet
Salt and pepper
For the spicy tomato syrup:
8 ounces tomatoes
1⁄4 ounce garlic cloves
1 ounce olive oil
1 teaspoon salt
1 pinch black pepper mignonette
1 red chili pepper
1.5 ounces sugar
1 ounce red wine vinegar
1 branch basil
For the garnish:
1 ounce lemon zest for garnish
4 ounces mesclun salad
2 ounces croutons
1 ounce verjus vinaigrette
(or oil/vinegar dressing)
Salt and pepper
Poach the shrimp. Set aside. For the horseradish panna cotta, infuse heavy cream, horseradish, salt and pepper in a large pot over low heat. When the flavor has developed, pass through a fine chinoise. Bloom gelatin in cold water. Dissolve gelatin in the horseradish cream; combine with crème fraiche. Reserve. For the tomato syrup, in a cocotte (or casserole dish), make a light caramel with sugar and olive oil; deglaze with the vinegar. Cut tomatoes in half and add to the cocotte. Add remaining ingredients and simmer over low heat for 45 minutes. Pass through a fine chinoise and cool. Reserve.
To plate: Set 1.5 ounces of horseradish panna cotta in a bowl, leave to set 1 hour in the refrigerator. Place 1 ounce spicy
tomato syrup on top of panna cotta. Dress mesclun salad with verjus vinaigrette, salt and pepper. Place in the center of the bowl. Dress shrimp with verjus vinaigrette, lemon zest, salt and pepper. Place around mesclun. Finish with croutons. Makes 4 servings.
Wine Recommendation: The mild shellfish, the rich creaminess of the horseradish, and the heat of the tomato syrup marry well with the minerality of the Domaine Henri Natter Sancerre 2008 from Davaillon’s own Loire Valley.