SHRIMP-CRUSTED HALIBUT


		JACQUES PEPIN’S SHRIMP CUSHION ON WATERCRESS Serves 4 1 1⁄2 cups Shrimp Mousse 1 tablespoon chopped tarragon 16 shelled shrimp (about 3⁄4 of a pound) 1 1⁄2 cups fresh bread crumbs 2 tablespoons butter 1 tablespoon olive oil Mix chopped tarragon with shrimp mousse. Place 4 shrimp tightly together on a plate. Cover with a layer of shrimp mousse. Sprinkle a layer of fresh bread crumbs on top. Turn the “cushion” over, cover the other side with mousse and bread crumbs. Repeat with the rest of the shrimp to make 4 cushions. Melt butter and oil in a large, non-stick pan. Heat and add the cushions. Cook gently for 3 minutes on each side. Serve on the watercress salad. WATERCRESS SALAD 1 8-ounce bunch of watercress 1 tablespoon red wine vinegar 3 tablespoons walnut oil Dash of salt and pepper Mix together at the last moment. Divide salad onto 4 plates with a shrimp cushion on top. Serve immediately. Serve with: Marques de Monistrol Cava
Shrimp Mousse Shrimp Toast Steamed Shumai With Edamames And Lemon Broth Shrimp-Crusted Halibut With Spicy Asparagus Salad Jacques Pepin’s Shrimp Cushion On Watercress Who better to create a recipe using Shrimp Mousse than the French chef extraordinaire Jacques Pepin? Just as many terrines do, Jacques encases whole shrimp in a mixture of shrimp mousse and fresh tarragon. He gently cooks each side in butter so that they are golden brown and serves them atop a refreshing watercress salad that has been dressed with red wine vinegar and walnut oil. So simple, so French.
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