Fine Cracker Rolls with Onion and Shrimp (Fines Galletes with Pear and Shrimps)

For the galettes

Using a pastry brush, spread melted butter over the phyllo dough, opening it to its full size

Cover with another sheet and brush again

Repeat this process three more times, ending with a fourth sheet without spreading butter on it

Cut the dough into rounds about 10cm in diameter

Place the galettes between two sheets of parchment paper and bake at 180°C for a few minutes

Clean the shrimp, reserving the shells and heads to make the sauce

Cut the shrimp into three pieces, lengthwise

In a pan with 30g of butter, sauté half the chopped onion until translucent

Spread the cooked onion over the galettes

Arrange the shrimp in flower-like shapes, with the pink side down

Brush with a little more butter, and season with salt and pepper

For the crustacean coulis

Heat a pan well

Add the shrimp shells all at once

Let it toast until it gives off a strong crustacean aroma

Add the mirepoix (carrot and celery, finely chopped)

Add tomato concentrate and let it toast for a little while longer

Flambé with cognac

Add the fresh tomato and white wine

Let it reduce to a thick consistency

Simmer

Return to the pan and add the remaining ingredients, finishing with butter last

Use immediately

For the sauce

Cook the heavy cream with lime juice

Season with salt and pepper

Drain the shrimp shells that were soaking in boiling water for 2 minutes

Let it cool

Strain the creme through a fine-mesh sieve

Add the caviar and the lime shell just before serving

Assembly

Lightly dust the second half of the onion with flour

Fry in oil at 170°C, seasoning with salt and black pepper to taste

Bake the galettes in a preheated oven at 200°C for an additional 5 minutes to cook the shrimp

Place the shrimp sauce over the galettes, and on top of that, sprinkle chopped scallion

Garnish with a fried onion ring in the center

Surround everything with the crustacean coulis.