Tableside Hubbard Squash Soup
“Parmasean Poached Shrimp, and Textures of Fennel”
I poached the leek wrapped shrimp in parmasean broth SV at 115F I know that technically I could go lower of shrimp but I dont think that it is necessary. I have done it at 107F but they got cold pretty quickly. The textures of fennel are fennel puree, shaved fennel and fennel seed and pumpkin tuile.
