Shrimp and Boletus Fritter with Saffron Aioli

Shrimp and Boletus Fritter with Saffron Aioli
Cooking Time: 1 hour 40 minutes
Recipe Category: Spanish cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 6

This gourmet creation blends the earthy richness of Laumont boletus with the sweetness of red shrimp, wrapped in a golden fritter and served with a fragrant saffron aioli. A refined recipe perfect for special occasions, elevated further by the addition of Laumont truffle pearls for a luxurious finishing touch.

  • Keywords:
  • shrimp fritter,
  • boletus,
  • saffron aioli,
  • truffle pearls
Nutritional values fritter
  • Calories: ~4520 kcal
  • Protein: ~210 g
  • Carbohydrates: ~310 g
  • Fat: ~270 g
  • Fiber: ~28 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the shrimp and boletus fritter with saffron aioli

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
20 g garlic
8 g Madras curry powder
50 g bomba rice
50 g heavy cream (35 %)
Salt
Pepper
Others:
Laumont sliced boletus
Laumont truffle pearls

Step-by-step to make the shrimp and boletus fritter with saffron aioli

  1. Fritter filling:
    Finely dice the garlic, onion, carrot, and boletus. Remove shrimp heads and shells, reserving them to boost the flavor. Dice shrimp tails and set aside. Heat the olive oil in a pot and sauté garlic, then onion, followed by carrot until fully cooked. Add the boletus. Season with salt and pepper, blend until smooth, and pass through a fine sieve.

    In a skillet, flambé shrimp heads and shells with mascaró, then blend and strain through a fine sieve. Add this shrimp stock to the vegetable purée. In a saucepan, melt the butter, add the flour to make a roux as for béchamel, and slowly add the milk, cooking until thickened. Combine with the vegetable-shrimp mixture, add paprika, and stir in diced shrimp tails. Let cool, shape into 30 g balls, and freeze. Once frozen, dip in fritter batter and fry in sunflower oil at 180 °C for 30 seconds or until golden.
  2. Fritter batter:
    Combine all ingredients in a bowl, starting with liquids. Blend until smooth and thick.
  3. Saffron aioli:
    Wrap saffron in aluminum foil, toast lightly in a skillet without burning. Blend all ingredients except the oil, then slowly drizzle in oil to emulsify. Adjust seasoning and place in a piping bag or squeeze bottle.
  4. Shrimp bisque:
    Chop vegetables and gently sauté in basil oil for 15 minutes. Add tomato paste and anise liqueur, reducing slightly. Add shrimp heads and cook 5 minutes, pressing to release juices. Cover with water and simmer for 30 minutes. Add bomba rice and cook another 15 minutes. Blend until smooth, add curry, cream, salt, and pepper, then strain through a fine sieve.

Total preparation time: 2 hours 30 minutes

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