Shrimp and Boletus Fritter with Saffron Aioli | Laumont recipes – LAUMONT UK

Ingredients

• For the fritter filling:
• 200 g Laumont fresh or frozen boletus
• 200 g carrot
• 200 g onion
• 200 g Borges extra virgin olive oil
• 20 g garlic
• Salt
• Pepper
• 20 g sweet paprika
• 500 g red shrimp (or langoustine)
• 175 g butter
• 175 g flour
• 1 l milk
• For the fritter batter:
• 145 g flour
• 70 g sugar
• 2 eggs
• 53 g water
• 8 g honey
• 1.5 g baking soda
• For the shrimp bisque:
• 300 g shrimp heads
• 150 g onion
• 150 g celery
• 150 g fennel
• 100 g tomato paste
• 80 g Borges basil oil
• 50 g anise liqueur
• 8 g Madras curry powder
• 50 g bomba rice
• 50 g heavy cream (35 %)
• Others:
• Laumont sliced boletus
• Laumont truffle pearls