Singapore Fish Dream
Ingredients
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.
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.
