Shrimp stuffed tomato with a tarragon mayonnaise
This is a traditional Belgian dish and makes a great starter or snack. The dish uses brown shrimp which are popular here in the Netherlands. You have the contrast of creamy aniseed mayonnaise, with the sweet shrimp and sweet tangy tomato. Make sure you have good firm tomatoes for this dish otherwise they will fall apart when you try and fill them.
4 tomatoes hollowed out and seeds removed (don't discard, you can use it for sauces etc..)
20g mayonnaise
10g finely chopped fresh tarragon
5ml lemon juice
Salt and pepper to season
For the Mayonnaise
1 whole egg (room temp) for staff blender method
or if making by hand use 1 egg yolk
110ml neutral oil such as sunflower oil
5ml Dijon mustard
5ml tarragon vinegar
salt and pepper
5ml lemon juice
5g dried tarragon or 10g fresh finely chopped
or if making by hand use 1 egg yolk
110ml neutral oil such as sunflower oil
5ml Dijon mustard
5ml tarragon vinegar
salt and pepper
5ml lemon juice
5g dried tarragon or 10g fresh finely chopped
To make by hand
Place the egg yolk, vinegar and Dijon into a bowl
You need to start whisking very quickly while you start to add the oil very slowly until the mixture starts to thicken
Season with salt and pepper and the lemon juice, and stir through
Place the egg yolk, vinegar and Dijon into a bowl
You need to start whisking very quickly while you start to add the oil very slowly until the mixture starts to thicken
Season with salt and pepper and the lemon juice, and stir through
To make with hand blender
Place all the ingredients as listed above (except the salt and pepper) in a tall jug or beaker and allow to stand for 20 minutes
Ensure the jug or beaker is just larger than the hand blender head
Place the blender right at the bottom of the mixture and start to blend, once the mixture starts to thicken, you can then start to move the hand blender to ensure it is well mixed
Season with salt and pepper
Food processor
Place the egg yolk, vinegar and Dijon into the smallest bowl your food processor has, start the machine and add the oil very slowly until it starts to thicken
Season with salt and pepper and the lemon juice
To Finish the dish
In a bowl mix the mayonnaise, tarragon, lemon juice and shrimpPlace all the ingredients as listed above (except the salt and pepper) in a tall jug or beaker and allow to stand for 20 minutes
Ensure the jug or beaker is just larger than the hand blender head
Place the blender right at the bottom of the mixture and start to blend, once the mixture starts to thicken, you can then start to move the hand blender to ensure it is well mixed
Season with salt and pepper
Food processor
Place the egg yolk, vinegar and Dijon into the smallest bowl your food processor has, start the machine and add the oil very slowly until it starts to thicken
Season with salt and pepper and the lemon juice
To Finish the dish
Season with salt and pepper
Fill the hollowed out tomatoes with the shrimp mix
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