Yield: 12 servings.
1 quart heavy cream
large pinch of saffron threads, toasted and ground
as needed, salt
as needed, freshly ground white pepper
2 lb., 4 oz. shrimp (36 to 40 count), peeled, deveined, cut into ½” pieces.
1½ oz. dried tomatoes packed in oil, drained and diced
1 Tbsp. fresh dill, chopped
½ cup fresh lemon juice
12 California avocados (about 6 lb.)
as needed, white sesame seeds, toasted
as needed, black sesame seeds, toasted
36 flat leaf parsley or chervil sprigs
Reduce cream by one-quarter, about 10 minutes; stir in saffron. Lightly season to taste with salt and pepper; strain. Chill.
Mix seafood with tomato and dill; reserve.
Just before service, fold in ½ cup lemon juice or to taste.
Per order: Peel, halve and seed 1 avocado. Thinly slice each half lengthwise; brush slices with lemon juice. On a serving plate, overlap avocado slices in a circle, forming a nest. Fill nest with ¾ cup (5 oz.) seafood mixture. Pour ¼ cup saffron sauce around nest. Garnish with black and white sesame seeds and 3 sprigs parsley.