This is an old recipe I clipped a number of years ago from an article in Gourmet magazine titled 'Paris with a View.' This particular recipe came from a very special restaurant, Le Jules Verne in the Eiffel Tower ... ooh, la, la!
My husband and I had the opportunity to enjoy an incredible lunch at Le Jules Verne awhile back. It wasn't on my list of places to dine, going there was actually recommended by a Parisian colleague. I thought it would be extremely touristy and overpriced for the quality of food, but I was wrong.
Yes, it is a tourist attraction, but such a wonderful and unique one. And yes, it is pricey, but it truly is a one-of-a-kind, memorable experience. Rather than being average, the food was delicate, delicious and beautifully presented.
We usually do a splurge of some kind on our trips .. tickets to a special performance, a day tour to somewhere interesting, taking a cooking class, dining in a Michelin star restaurant, etc. This was our splurge for this particular trip and we enjoyed every minute of it from our fabulous window table view, to the professional and pleasant staff, to the wonderful food. We simply loved our afternoon there.
Late last year, renowned chef Alain Ducasse lost his long-term lease at Le Jules Verne. Frédéric Anton, a three-star Michelin chef from Le Pre Catalan, has recently taken over. I hope the extraordinary ambiance, attention to detail and impeccable food and service remain intact.
Although this dish looks complicated and time consuming, it can be put together rather quickly. It makes a nice presentation and all the textures and flavors blend into a great first course or light main meal. Why not make it for a special occasion ... or just because ...
Potato Galettes with Crab, Shrimp and Asparagus
(Serves 4.)
• 1 cup chicken stock or canned low-salt chicken broth
• 1 cup beef stock or canned low-salt beef broth
• 1/4 cup chopped shallots (2 medium)
• 24 asparagus spears, trimmed to 3 inches
• 2 medium russet potatoes, peeled, cut into 1/8-inch-thick rounds
• 4 teaspoons plus 2 tablespoons vegetable oil
• 5 tablespoons butter
• 3 scallions, thinly sliced
• 1 cup jumbo lump crab (about 5 ounces)
• 2 tablespoons whipping cream
• 2 tablespoons fresh chives, minced
• 12 uncooked large shrimp, peeled, deveined, tails left intact
• Salt and freshly ground pepper, to taste
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| Potato Galettes with Crab, Shrimp and Asparagus |
Cook asparagus in boiling salted water until crisp-tender, 3 minutes. Transfer to bowl of ice water to cool. Drain.
Line microwave-safe plate with plastic wrap. Overlap enough potato rounds (about 12) on plastic to form 4-inch round. Microwave on high until almost tender, about 3 minutes. Transfer potato galette to baking sheet. Drizzle with 1 teaspoon of oil. Sprinkle with salt and pepper. Repeat with remaining potatoes and 3 teaspoons of oil to form a total of 4 galettes.
(Reduced stock, asparagus, and galettes can be made 6 hours ahead. Cover and chill.)
Melt 1 tablespoon butter in medium skillet over medium heat. Add scallions and cook until just tender. Add crab, cream and chives; simmer to heat through. Season with salt and pepper. Remove from heat. Cover to keep warm.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Add asparagus; toss to heat through. Season with salt and pepper.
Meanwhile, heat remaining 2 tablespoons of oil in another large skillet over medium-high heat. Add galettes and cook until crisp and brown, 1 1/2 minutes per side; transfer 1 galette to each of 4 plates.
Bring reduced broth to simmer. Remove from heat. Add remaining 2 tablespoons butter; whisk just until melted.
Top potato galettes with crab mixture. Arrange shrimp around galettes alternating with the asparagus. Spoon sauce over and serve.
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