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GRAND FINALS - Most Creative Plating & Table Setting Challeng

Thyme scented sea bass, crushed garlic sweet potato, mussel emu

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Thyme scented sea bass, crushed garlic sweet potato, mussel emulsion, Preserved baby artichoke. For 1 portion Ingredients Sea Bass - 180 gms For Marination: Lemon juice - 1 tbsp Thyme - 1/2 tsp Olive oil - 10 ml Salt & pepper - To taste Sweet potato Crushed roasted sweet potato - 45 gms Butter - 10 gms Garlic (chopped) - 1/2 tsp Salt - to taste Chilly flakes - To taste Mussel emulsion Butter - 15 gms Garlic(chopped) - 1 tsp White wine - 5ml Mussels - 2 no Cream - 15 ml Olive oil - 1 tsp Salt - To taste Butter - 5 gms Asparagus spears - 2-3 no Straw mushroom - 1 no White shimeji (white beech mushroom) - 4-5 no Preserved artichoke -1/2 no Salt - To taste Fir garnish Balsamic glaze Red pepper caviar For red pepper caviar Agar agar powder- 1 tsp Olive oil - 1 cup Caper brine - 1 tbsp Method Marinate the fish steak with lemon juice, thyme, olive oil, salt & pepper. For sweet potatoes, heat butter in a pan and add garlic, sauté it well then add chilly flakes and crushed sweet potato. Season as required. For emulsion, heat oil in a pan and sauté garlic, add in mussels with shell and deglaze the pan with white wine, reduce completely and add in the cream, reduce it further. Strain the sauce and reheat in a pan, emulsify it with hard butter and season to taste. Heat butter in a pan and add in blanched asparagus, mushrooms and artichoke. Season to taste. For plating, arrange sweet potato mash in a mould. Arrange steaks on top of it and drizzle the emulsion all around the steak. Place mushroom and artichoke on the sides and asparagus spears on top. Garnish with red pepper caviars and balsamic drop on the top. For caviars Pour some olive oil into a Pyrex container, and place in the refrigerator for 45 minutes. Once the oil is about cool, bring your cup of water to a boil in a small saucepan and reduce to low, adding the reduced red pepper purée . Allow to steep for 5-10 minutes before removing from the heat. Return the water to the saucepan and add the caper brine and agar agar. Stir until it is all dissolved, and bring up to a low boil. Let simmer, while stirring, for about 2-3 minutes, as it thickens. Remove from the heat. Use an eyedropper, and drip the caviar liquid into the chilled olive oil. Inspired from a painting with bold colours likewise as chosen black plate as a canvas and my ingredients as the colours to paint with. Ginger mousse, carrot and hazelnut sponge, mango and passion fruit sorbet, sweet and spicy carrots For 10 servings Ingredients Carrot sponge Whole egg- 20 gm Sugar - 15 gm Hazelnut ground - 55 gm Flour - 10 gm Carrot finely grated - 80gm Lemon juice and zest - 1/2 lemon Baking powder - 1 gm Egg white - 30 gms Sugar -25 gm Beat the whole egg with sugar and hazelnuts. Add flour, carrots, lemon juice, lemon zest and baking powder. Whisk the egg white well till stiff then add sugar and fold them into the mixture. Pour the mixture in the baking frame, smooth the top and bake in a fan oven at 170 degrees for about 15 min. Ginger mousse Cream 35% - 130 gm Vanilla pod - 1 whole Couverture white nuit blanche 37% -200 gm Ginger - 25 gm Leaf gelatine - 4 gm Cream 35% - 250 gm Bring the cream and vanilla to the boil and pour over the solid couverture. Roughly chop ginger and add to the bowl. Mix in blender until smooth. Stir in the softened gelatine and fold into the whipped cream at 25 degrees C. Mould the mousse and freeze. Spray with white-coloured cocoa butter. Sweet and spicy carrots Glucose - 100 gm Water - 100 gm Ginger - 10 gm Vanilla pod - 1 no Lime juice - 10 gms Carrots - 200 gms Yellow pectin - 3 gm Paprika powder - 1 tsp Chilly powder - 1 tsp Bring the glucose, water, ginger, vanilla chilly powder, paprika powder and lime juice to boil. Peels and dice the carrots, then cook it in the liquid until soft. Strain the carrots and reduce the liquid by half. Add pectin to the liquid and bring to the boil. Add carrots back to the liquid the allow to cool. Mango, passion sorbet Water - 100 gm Sugar - 100 gm Mango puree - 200 gm Passion fruit juice -20 gm Mix well the water and sugar Add mango puree and passion fruit juice. Freeze in an ice cream maker or using the pacojet. For garnish Micro greens Grated white chocolate -50 gm Chocolate disk Raspberry jel Inspirations for my dish is planet Saturn with rings and accompaniment as stars and asteroids.