Serves 4 Ingredients:
1 pound very fresh lean fish filet (snapper, grouper) diced and almost frozen
2 cups cold heavy cream
2 tablespoons Dijon mustard
2 tablespoons Minor’s crab base
1/2 cup diced green onions (sweat in olive oil and cool)
1 tablespoon lobster or crab roe (or orange tobiko from a sushi bar)
1 pound jumbo lump crab, picked
2 tablespoons cooked salt-cured ham, diced
2 tablespoons sautéed chanterelles, diced
Gyoza skins (round wonton wraps)
Pea shoot butter ingredients:
1 stick butter
1/4 cup boiling water
3 tablespoons fresh pea shoots, diced
To prepare the mouselline, place the almost frozen diced fish in a chilled food processor and work on high for one minute. Add the egg and continue on high speed until the mixture gathers, stopping to scrape down the sides. Gradually add the cold cream on high in a thin stream, pausing a couple of times to let the mixture gather if needed. Work quickly so that the mixture stays very cold. It should be the consistency of freshly churned ice cream. Remove to an iced bowl and stir in the balance of ingredients until incorporated. Refrigerate on ice.
To prepare the potstickers, place about 8 gyoza skins on a clean work surface and put a heaping tablespoon of mouselline in the center of each. Thoroughly moisten the edges with a 50/50 cornstarch and water slurry and top with another gyoza skin. Crimp the edges upwards, folding them in as you go and making a sort of upturned hat shape. Place in a single layer on a pan well dusted with cornstarch. Refrigerate and repeat until finished.
To prepare the pea shoot butter, heat a large coffee mug with some boiling water or in the microwave until very hot. Quickly place the chopped peashoots and the cut up stick of butter in the mug and add 1/4 cup of water at a rolling boil. Mix well with an immersion blender or place in a regular blender (cover with a porous cloth – not a tightly fitting lid) and blend until emulsified. Hold in a hot water bath until served.
Before serving the potstickers, boil them for about 3 to 4 minutes and drain. Melt butter in a Teflon pan and brown the tops. Serve the potstickers with pea shoot butter, and garnish with pea shoots and chanterelles.
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New Orleans, LA. 70112