Shrimp Ravigote Bialys

Caramelized Onion Bialy, Shrimp Ravigote, Bibb Lettuce

Baker Breanne Kostyk of Flour Moon Bagels | New Orleans

”After making bagels for several years, it took me several attempts at coming up with my perfect recipe for the bialy. Finding the right balance of sourdough starter, fermentation time, and even nailing down the correct pocket size for the filling, took a lot of dedication. King Arthur’s high-gluten flour is such a superior product when it comes to achieving the rise and texture I was looking for. With French and Creole influence all over New Orleans, our cuisine is unique to anything else in the country. Shrimp ravigote is a classic dish, and for good reasons. It’s light and refreshing, and perfect for the hot weather that we have here for the majority of the year. A ravigote sauce is cooling and perfectly balanced with tanginess from the lemon and mustard and freshness from the soft herbs. The bialy holds up well to the filling and the crumb structure perfectly soaks up the flavorful sauce.” - Baker Breanne Kostyk

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Adapted by StarChefs  |  september 2024  |  Photo: SAM Hanna

INGREDIENTS

Poolish:
Yield: 1 dozen bialys
278 grams King Arthur Sir Lancelot high-gluten flour
8 grams sourdough starter

Dough:
Yield: 1 dozen bialys
5 grams cane syrup
4 grams instant yeast
638 grams King Arthur Sir Lancelot high-gluten flour
42 grams kosher salt
King Arthur all-purpose flour
2 tablespoons poppy seeds

Caramelized Onion Filling:
Yield: 1 dozen bialys
½ cup blended oil
8 cloves garlic, peeled
2 white onions, thinly sliced
½ teaspoon kosher salt

Ravigote Sauce:
Yield: 6 servings
2 cups mayonnaise
¼ cup Dijon mustard
¼ cup whole grain mustard
¼ cup lemon juice
1 teaspoon hot sauce 
½ cup minced shallot
¼ cup capers
¼ cup chopped parsley
1 tablespoon chopped tarragon
2 teaspoons kosher salt
1 teaspoon ground white pepper 
½ teaspoon ground black pepper

Shrimp Ravigote:
Yield: 6 servings
1 tablespoon kosher salt
1 cup julienned celery root 
2 pounds cooked shrimp, chilled, peeled, deveined, and diced 
Ground black pepper

Bialys:
Yield: 1 dozen bialys
King Arthur all-purpose flour

To Assemble and Serve:
Yield: 6 bialys
1 small head Bibb lettuce

METHOD

For the Poolish:
In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sourdough starter, and 278 grams water. Wrap bowl tightly in plastic wrap and let sit 12 hours at room temperature.

For the Dough:
In the bowl with the Poolish, add cane syrup, yeast, flour, and 285 grams water. Using the dough hook attachment, mix 5 minutes on medium speed. Let sit 30 minutes at room temperature. Add salt and continue to mix 10 minutes on medium-high speed, or until dough is smooth and elastic. Transfer to an oiled mixing bowl. Wrap bowl tightly in plastic wrap and refrigerate 24 hours.

For the Caramelized Onion Filling:
In a saucepan over low flame, heat oil. Add garlic and cook 30 minutes, or until tender. Using a slotted spoon, remove garlic and transfer to a small mixing bowl. Using the back of a spoon, smash garlic. Set aside. Transfer garlic oil to a skillet. Add onions and salt. Place skillet over medium-low heat and cook until onions are soft and translucent, stirring frequently. Add 1 tablespoon water if needed to soften and prevent browning. Remove from heat and stir in garlic. Let cool. Once cooled, transfer to an airtight container and refrigerate.

For the Ravigote Sauce:
In a mixing bowl, whisk together all ingredients. Transfer to an airtight container and refrigerate.

For the Shrimp Ravigote:
In a 2-quart saucepan, bring 1½ quarts water and salt to a boil. Blanch celery root 35 seconds. Using a slotted spoon, transfer to an ice bath to cool. Once cooled, pat dry with a paper towel and transfer to a large mixing bowl. Add diced shrimp and 2 cups Ravigote Sauce. Toss until shrimp is evenly coated. Taste and adjust seasoning with salt and pepper. Transfer to an airtight container and refrigerate.

For the Bialys:
On a floured work surface, divide Dough into 125-gram portions and roll into balls. Let rest 15 minutes. Using your thumbs, press into the center of each Dough ball, continuing to press outwards until a 1-inch round edge is formed. Stretch the inner edge until the center divot is approximately 5-inches by 3-inches in size. The center should be as thin as possible without tearing. Transfer 6 Dough rounds to floured, parchment-lined 13-inch by 18-inch baking sheet. Fill divot with 1 heaping spoonful Caramelized Onion Filling. Using the back of a spoon press Caramelized Onion Filling down until even with the raised edge. Top with poppy seeds. Let proof 2 hours at room temperature. Heat oven to 475°F. Bake filled Dough rounds 14 minutes, rotating halfway through. Let cool. 

To Assemble and Serve:
Slice and toast Bialys. On the bottom halves, spread desired amount Ravigote Sauce followed by 2 leaves lettuce and Shrimp Ravigote. Close sandwiches and serve.

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