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SIDES

Slice the orange. Strike the pomegranate to remove the seeds. Cut the celery in rings and whiten in a pan. Finely chop the hazelnuts.

 

COFFEE MAYONNAISE

Beat the yolks, red wine vinegar and mustard until foaming. Slowly add in the sunflower oil. Then, rectify with the cold ristretto, salt and Cayenne pepper.

 

COFFEE JELLY

Cook the two...

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SIDES

Slice the orange. Strike the pomegranate to remove the seeds. Cut the celery in rings and whiten in a pan. Finely chop the hazelnuts.

 

COFFEE MAYONNAISE

Beat the yolks, red wine vinegar and mustard until foaming. Slowly add in the sunflower oil. Then, rectify with the cold ristretto, salt and Cayenne pepper.

 

COFFEE JELLY

Cook the two ingredients together, then let them cool down and beat briefly.

 

CALAMANSI JELLY

Cook the two ingredients together, then let them cool down and beat briefly.

 

MANDARIN FOAM

Mix the mandarin juice with the butter.

 

CELERY PUREE

Boil the celery until tender; beat briefly. Boil again with the full cream and rectify with salt and Cayenne pepper.

 

PRAWNS

Peel the prawns and cut into rings. (To use the shell as decoration, dry for 3 minutes in an oven at 240ºC.) Next, marinade in the lime sauce, with a little lime peel and pink pepper on top.

 

BASS

Mark the bass by making short parallel cuts in the skin. Then, fry in olive oil until crunchy; set aside; keep hot. Prepare the celery purée on the plate. Place the bass and prawns on the plate and drizzle a few drops of oil on them. Decorate with the celery, pomegranate seeds, orange and hazelnuts. Add the calamansi jelly, coffee mayonnaise and coffee jelly using a piping bag. Carefully place the scallop, prawn shell and mandarin foam on the plate. Rectify with sea salt and top off with green shoots.

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Ingredients 4 persons
  • SIDES
  • 1 celery
  • 1 orange
  • 1 pomegranate
  • Hazelnuts
  • COFFEE MAYONNAISE
  • 2 egg yolks
  • 10 g red wine vinegar
  • 1 spoonful mustard
  • 2 dl sunflower oil
  • 1 ristretto
  • Salt
  • Cayenne pepper
  • COFFEE JELLY
  • 4 dl ristretto
  • 6 g alga agar
  • CALAMANSI JELLY
  • 4 dl calamansi juice
  • 12 g alga agar
  • MANDARIN FOAM
  • 3 dl mandarin juice
  • 30 g butter
  • CELERY PUREE
  • 1 celery
  • 2 dl full cream
  • Salt
  • Cayenne pepper
  • INGREDIENTS
  • 4 prawns
  • 4 bass
  • 4 scallops
  • 1 lime
  • 1 egg yolk
  • 1 dl soy sauce
  • 4 sheets Wan-Tan
  • Pink pepper
  • Olive oil.
Recipes. The Cook & Chef Institute