Sautéed White Shrimp with Butternut Squash Flan, Spaghetti Squash & Pancetta Hash and Tarragon Emulsion

For the Flan: Split the squash in half lengthwise. Remove all the seeds and reserve for another use. Rub with extra virgin olive oil, salt and pepper. Place cut side down on a sheet pan with parchment paper. Roast @ 275º until soft and lightly colored. Let squash cool until you can handle it. Remove the meat from the skin and place in a heavy bottomed pot. Add 2 cups of cream and cook to a boil, adjust seasoning with salt and pepper. Puree with a stick blender and let mixture cool overnight. Next day, add eggs and last cup of cream and puree with a blender. Re-season and strain through a chinois. In 2.5 ounce ramekins, spray with non-stick spray. Pour in flan base ¾ full. Place in a hotel pan with tepid water ½ way up the molds. Cover the pan with foil and bake in a 225º oven for 12 minutes or until set. Let cool before removing from the molds and reserve.

For the Hash: Split the spaghetti squash in half lengthwise. Remove all the seeds and rub with extra virgin olive oil, salt and pepper. Place cut side down on a sheet pan with parchment paper. Roast @ 275º until soft. Let cool down. Take a fork and run the fork lengthwise down the cut side of the squash. The flesh will come out like long strands of spaghetti. Reserve. Cut and blanch the pancetta and reserve. Mince 1 shallot and 2 cloves of garlic. Sauté them in pommace oil until fragrant. Add the pancetta and toss to coat. Add the squash and toss to coat. Adjust seasoning with salt and pepper. Add 1oz of water to pan and let boil down by ¾ . Swirl in 2 teaspoons cold butter and finish with some minced chives. Hold in a warm place.

For the Tarragon Emulsion: Boil a large amount of heavily salted water. Blanch the tarragon and the spinach for 20 seconds and shock in an ice bath. Ring out all excessive water. In a blender, place the last minced shallot, the blanched greens, the vinegar and the salt and pepper. Puree, add water as needed to make the mixture move. When moving, drizzle in the oil until it is emulsified and semi-viscous. Reserve in a squirt bottle.

For the Shrimp: Heat up a large sauté pan and coat with pommace oil. Season shrimp with salt and pepper and add to the hot sauté pan and cook over low heat until opaque. Drain cooked shrimp on a towel in a warm place.

To Plate: On a rectangular plate, place the hash on the right side of the plate in the center, twirled like a birds nest. Place three shrimp on top of the hash. On the left side of the plate, pool some tarragon emulsion in the center left of plate. Place an un-molded flan wider side down on top of the emulsion. Garnish the top of the flan with some micro tarragon greens and around the shrimp with some chili oil.

Source:

Ocean Garden Products, Inc. and Executive Chef Jesse Paul, Star of the Sea