Description

MAIN COURSE Ingredients: 100g Fresh tile fish scale on 20g fresh edamame will peel 1/2 a Sudachi Citrus 1 pc Pickled Plum Pink Salt 10g edamame panko For the edamame panko -20g of fresh edamame, boiled and fried -10g of dried breadcrumbs powder -salt and white pepper Add the first two ingredients in a mixer and blend until a green smooth powder is obtain. Adjust the taste with a little bit of salt and white pepper. Place the mixture on an absorbing paper, change constantly to remove the oil, and finally obtain a green edamame panko. Keep aside for plate dressing. Pickled plum purée Remove the seed from the pickled plum, chop the plum until a purée is obtain. Prepare the fish: -Wash the filet with the scale on, pat dry with a towel, mill some fresh pepper corn on the flesh and very few fine salt on the scale. -heat olive oil to 180C, bath the fish place on a grill with this hot oil, allow the the scale to crisp and fry until golden brown. -then finish the cooking of the fish filet in the oven at 140 for another 6 minutes. This tile fish ‘ Amadai ‘ as we call it in Japan, is a very delicate product and reflect summer. It can be serve with other Japanese or French style sauce. My inspiration for this is to keep the product as simple as possible, the crispness of the fried scale of the fish is very delicious and tempting only with a dash of the Sudachi citrus, or with pink salt or both, and finally with the pickled plum that being saltiness and acidity at the same time. DESSERT For Vanilla Panna Cotta for 4pax 200ml heavy cream 80ml milk 30g caster sugar 1/2 vanilla pod, cut lengthwise 3.5g gelatine leaf 3 pcs/portion white strawberries medium size 2 pcs/portion red strawberries medium size strawberry coulis Roasted and crushed pistachio nuts. Passion fruits syrup Fresh mint leaves Method Add the sheets of gelatine to a bowl of cold water and soak for 5 mins. Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours. To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote. Microwave Pistachio sponge cake 3 eggs 70g pistachio paste 70g sugar 1g salt 20g flour 2 charges isi Method In a stainless steel bowl, whisk all ingredients until combined. Transfer batter into an isis siphon and load with 2 charges. Refrigerate for 30 minutes before use. Dispense batter half way into a prepared paper cup. Microwave for approximately 45 seconds Remove from the microwave and immediately turn it upside down. Allow the cake to cool down. For the strawberry coulis 30g fresh red strawberries 5g icing sugar Lemon juice Method Wash, hull and quarter the strawberries. Place in a pan with the icing sugar and lemon juice and simmer down until the strawberries have completely collapsed – about 5-7 minutes. Blend the strawberries into a smooth sauce using a hand blender or blender. Pass through a fine sieve for an extra smooth finish. For the strawberry sugar tuile 60g caster sugar 15cc water 10cc strawberry coulis Method Dissolve sugar with water in a saucepan and add strawberry coulis and let reduce until caramel consistency on low heat, Place on a cooking paper, flattened with a spatula, and let cool down. Decor with some fresh mint leaves, roasted crushed pistachio nuts and passion fruit syrup for additional crunch and a touch of acidity to this dessert dish. I use Revol plate for this dessert dish