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Shellfish Stock
1 tsp Butter
1/2 cup Yellow onion, diced
1/2 cup Leek, whites, washed and sliced
1/2 cup Fennel bulb, sliced
2 lbs Crayfish, lobster, or prawn shells
1/4 cup Tomato paste
2 cup Dry white wine
3 cup Water
1 head Garlic, cracked
3 branch Thyme
1 ea. Bay leaf
10 ea. Black peppercorn

Melt butter and add onion, leek, and fennel, sweat gently. Add shells and tomato paste, cook for a few minutes until shells have turned bright orange, deglaze with white wine, reduce wine by half. Add water and aromatics, simmer gently for 15 minutes. Strain through a fine chinoise and reserve.

1 tlb Butter
1/4 cup Turnip, peeled and 1/4” diced
1/4 cup Celery root, peeled and 1/4” diced
1/4 cup Yukon gold potatoes, peeled and 1/4” diced
2 cup Reserved shellfish stock
1 cup Heavy cream
1/4 lb Reserved crayfish tails
6 branch Thyme, washed, dried and picked
1 ea. Black truffle, shaved thin
1 tbl Black truffle oil
Fresh ground black pepper

Sweat turnip, celery root, and potatoes in butter without coloring. Add reserved shellfish stock, cream, thyme, and seasonings, simmer until vegetables are tender, add crayfish tails, cook for 30 seconds. Season. Spoon into serving bowls, drizzle with truffle oil and top with truffle shavings.

Johnathan Sundstrom, Executive Chef, Earth & Ocean Restaurant (Seattle)
Seafood Choices Alliance -



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