Shiitake Tempura with Truffled Edamame Puree and Sh

Name: Shiitake Tempura with Truffled Edamame Puree and Shallot Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces chilean sea bass or other fatty white fish; 1 egg; 1/4 cup heavy cream; Salt and black pepper to taste; 1/2 pound crab leg meat, picked over; 1/4 cup chopped chervil; Canola oil; 12 large shiitakes, cleaned (a combination of shiitakes and morels are also nice); 2 cups rice flour; Soda water; 1/2 cup sliced shallots; 2 cups chicken stock; 1 cup fresh edamames; 1 tablespoon truffle oil; 1 tablespoon butter; 2 tablespoons chopped black truffles; Salt and white pepper to taste

Servings: persons

3 ounces chilean sea bass or other fatty white fish
1 egg
1/4 cup heavy cream
Salt and black pepper to taste
1/2 pound crab leg meat, picked over
1/4 cup chopped chervil
Canola oil
12 large shiitakes, cleaned (a combination of shiitakes and morels are also nice)
2 cups rice flour
Soda water
1/2 cup sliced shallots
2 cups chicken stock
1 cup fresh edamames
1 tablespoon truffle oil
1 tablespoon butter
2 tablespoons chopped black truffles
Salt and white pepper to taste

1
In a food processor, puree fish with the egg and cream.
2
Check for seasoning.
3
In a chilled stainless steel bowl, fold in crab and chervil into the mousse.
4
Place in a pastry bag and stuff each mushroom.
5
Dip each mushroom in tempura batter (recipe to follow) and in a 375 degree fryer, fry until golden brown.
6
In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved.
7
Saute shallots until soft.
8
Add chicken stock and bring to boil.
9
Check for seasoning.
10
Add edamames to stock.
11
Simmer for 30 minutes until very soft.
12
Puree in food processor with truffle oil and butter.
13
Fold in truffles and season with salt and pepper.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 ounces chilean sea bass or other fatty white fish, 1 egg, 1/4 cup heavy cream, Salt and black pepper to taste, and more.

Yes, Shiitake Tempura with Truffled Edamame Puree and Shallot Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shiitake Tempura with Truffled Edamame Puree and Shallot Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions