The flowers in the sea
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The flowers in the sea
  Flowers    Seafood  
Last updated 6/12/2012 1:01:37 AM. Recipe ID 24927. Report a problem with this recipe.
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      Title: The flowers in the sea
 Categories: Seafood, Ceideburg 2
      Yield: 1 Servings
    280 g  Fresh salmon fillet
    280 g  Fresh garoupa fillet
     12    Romaine lettuce leaves
      5 g  Sea urchin roe *
      8    Baby artichokes
  1 1/3 c  Fish stock
           Salt, white pepper,
           -vinegar, lemon juice

  1 1/3 c  Dry white wine
     20 g  Chopped shallots
      1 c  Fish stock
  1 1/3 c  Fresh cream
     75 g  Sea urchin roe (optional)
           Salt, freshly-milled white
           -pepper, lemon juice
     40 g  Butter
     20 g  Lobster coral (roe) **

      4    Whole sea urchins (optional)
           Vinegar/lemon juice, salt,
     80 g  Watercress
  * (optional - lobster roe can be substituted, but it will change the
  overall flavour)
  ** or substitute a pinch of paprika for colouring purposes, although
  it will change over all flavour
  This is another "not what it appears to be" dish.  The main part looks
  kinda like a sea anemone.  It's garnished with whole, boiled sea
  urchins++a nice touch.  You should be able to find the sea urchin roe
  at a Japanese grocery.  Remember the "shallots" called for are
  probably green onions.
  Establishment: Hotel Riverside Plaza Tai Chung Kiu Road, Shatin, New
  Territories. Western Cuisine Practical Class Gold Award - Hot Fish
  Dish Chef: Chow Kwok-ting, Phil (Hotel Riverside Plaza)
  To prepare: 1. Slice salmon and garoupa fillets into thin squares
  about 9 to 10 cms wide and 3 to 4 mms thick. Each ball needs two
  slices of each fish. (Do not attempt to make them all exactly the
  same width, as the subsequent moulding process is easier if the
  layers of fish diminish in size.) Season with salt and pepper.  .
  2.  Blanch lettuce leaves by dipping in hot water, then refresh in
  iced water.  Cut into squares of similar diminishing dimensions as
  fish slices. Each ball needs four lettuce squares.
  3.  Pile up alternating layers of fish and lettuce, starting with a
  bottom layer of salmon, then lettuce, garoupa, lettuce, salmon,
  lettuce, garoupa, and a final layer of lettuce.  Place a dot of sea
  urchin or lobster roe (optional)
  4.  Lay each pile on a piece of cling wrap about 20 cms square.
  Moulding upwards from the bottom layer, form each pile into a ball.
  Wrap it firmly, twisting a knot at top of cling wrap to hold moulded
  ball in shape.
  To cook: 1. To make sauce, reduce white wine with chopped shallots to
  thickness of essence.  Add fish stock and reduce again.  Add fresh
  cream, and remainder of sea urchin or lobster roe (optional).  Strain
  sauce, add salt and pepper and a few drops of lemon juice.  Stir in
  butter and lobster coral (or paprika).  Keep warm.
  2.  To cook artichokes, bring a pan of water to the boil.  Add some
  lemon juice drops, salt, a little plain flour and whole baby
  artichokes, and simmer for 25 to 30 minutes.  Remove artichokes and
  discard green outer leaves.  Carefully peel off purple-tinted inner
  leaves, trim them uniformly and set aside.  Cut white artichoke
  bottoms so that they have flat bases.
  3.  (Optional) Boil sea urchins, adding a little vinegar or lemon
  juice, oil and salt to pan.  (Please note that the very prickly
  urchins must be handled with care!  Although they are edible
  garnishes, special eating tongs are recommended!)
  4.  Heat fish stock.  Simmer wrapped balls for about five minutes,
  remove pan from heat and leave aside for 1 to 2 minutes.  During
  simmering prepare the presentation plates as below.
  To present: 1. Pour sauce onto plates (forming the "sea")
  2.  Place two artichoke bottoms on each plate , laying two layers of
  trimmed artichoke leaves around each bottom.
  3.  Remove fish balls from stock and make three cross-wise inci-
  sions on top of each.  (Cling wrap will fall away, and cut "blossoms"
  reveal their layers and "pollen' of sea urchin roe.) Lifting it clear
  of its cling wrapping, place one fish ball on each artichoke bottom.
  4.  Add watercress and cooked sea urchin (or alternative garnish) to
  each plate.

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Recipe ID 24927 (Apr 03, 2005)

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