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    Trio of Seafood and Main Course Dessert

    Uploaded by

    Yashivan Vel
    The document provides a recipe for a seafood trio dish served with salmon puff skin and chive butter sauce. It includes instructions to sauté scallops, prawns and deep fried crab sticks and serve with crispy fried salmon skin and creamy butter sauce. The recipe lists ingredients and preparation methods.

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    © All Rights Reserved
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    Trio of Seafood and Main Course Dessert

    Uploaded by

    Yashivan Vel
    7 views6 pages
    The document provides a recipe for a seafood trio dish served with salmon puff skin and chive butter sauce. It includes instructions to sauté scallops, prawns and deep fried crab sticks and serve with crispy fried salmon skin and creamy butter sauce. The recipe lists ingredients and preparation methods.

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    trio of seafood and main course dessert

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    The document provides a recipe for a seafood trio dish served with salmon puff skin and chive butter sauce. It includes instructions to sauté scallops, prawns and deep fried crab sticks and serve with crispy fried salmon skin and creamy butter sauce. The recipe lists ingredients and preparation methods.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    7 views6 pages

    Trio of Seafood and Main Course Dessert

    Uploaded by

    Yashivan Vel
    The document provides a recipe for a seafood trio dish served with salmon puff skin and chive butter sauce. It includes instructions to sauté scallops, prawns and deep fried crab sticks and serve with crispy fried salmon skin and creamy butter sauce. The recipe lists ingredients and preparation methods.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    You are on page 1of 6

    SEAFOOD TRIO WITH SALMON PUFF SKIN

    CHIVE BUTTER SAUCE.


    Trio of sautéed prawns, scallops and deep fried breaded crab stick served with
    crispy fried salmon puff skin and creamy chive butter sauce .

    Serves: 4 pax

    QTY UNIT INGREDIENTS COMMENTS

    Seafood
    120 g Scallop
    240 g Prawn
    500 g Crab meat (canned)
    1 no Salmon skin

    Dairy
    200 g Cream
    150 g Butter
    200 g Parmesan cheese

    Vegetables
    5 g Chives
    1 no Onion
    1 no Carrot
    1 no Celery
    1 no Leek
    30 g Shallot
    1 no Garlic

    Poultry
    3 no Eggs

    Dry store
    15 ml Corn Oil
    10 g Paprika powder
    an Salt & pepper
    30 g Cornstarch
    25 g Flour
    10 ml Vinegar
    100 g Breadcrumbs
    1
    METHODS OF PREPARATION

    Trio of seafood

    1. Wash and clean prawns. Remove shell


    2. Brunnoise mirepoix and sauté. Add in crab meat and season. Cook until flavorful. Set aside and add in
    parmesan cheese and egg
    3. Shape crab meat into a cylinder with cling wrap & chill for 30 minutes. Blanch for 3-5 minutes. Chill and
    reserve
    4. Pane crab meat with cornstarch and flour, eggs and breadcrumbs and deep fry until golden brown
    5. Sautee prawns and scallop with paprika powder. Season

    Chive butter sauce


    1. Chop shallot and garlic and sauté until brown, Add vinegar and reduce.
    2. Add in cream and stir continuously while adding butter
    3. Once thicken, season and add chopped chives

    Salmon puff skin


    1. Clean salmon skin and wipe dry
    2. Vacuum pack and blanch with salt for 5 minutes. Refresh in ice water
    3. Unpack the skin and dehydrate on slipatmat. Once dried, deep fry in hot oil and season

    2
    Souse-vide duck breast with ginger broccoli shitake mushroom and
    Pumpkin chili puree served with raspberry gastrique

    Spiced duck breast sous vide with ginger and broccoli shitake mushroom stew
    served with pumpkin chili puree and raspberry gastrique

    Serves: 2 pax

    QTY UNIT INGREDIENTS COMMENTS

    Butchery
    1 no Whole duck
    1 no Chicken bones (Whole chicken)

    Vegetable
    70 Shitake mushroom
    150 g Broccoli
    10 g Ginger
    150 g Red chillie
    200 g Pumpkin
    1 no Carrot
    1 no Leeks
    1 no Onion
    1 no Celery
    50 g Shallot
    1 no Garlic

    Dairy
    250 gm Butter
    200 gm Cream

    Dry store
    300 ml Corn oil
    3 no Star anise
    3 no Cloves
    2 no Cinammon sticks
    150 ml Vinegar
    2 no Bay leafs
    10 gm Rasberry puree
    5 ml Soy sauce
    5 ml Olive oil

    3
    METHODS OF PREPARATION

    Sous-vide duck breast

    1. Debone duck and trim duck breast. Season. Prepare spice marinade.(Boil vinegar, star anise, cloves,
    Cinnamon sticks and bay leaf. Let cool
    2. Pour into duck breast and vacuum pack. Sous vide at 55- 57 Celsius for 2hours

    Chicken stock
    1. Cut mirepoix and boil together with chicken bones. Skim the scum and let reduce

    Ginger brocolli and shitake mushroom


    1. Floret broccoli and slice shitake mushroom. Fine julienne ginger and set aside. Blanch broccoli. Refresh
    In ice water.
    2. Sautee garlic and shallot, add in ginger and cook until flavorful.
    3. Add in chicken stock and continue cooking. Once reduced, add in broccoli and shitake mushroom and
    Continue cooking.
    4. Add in soy sauce and season to taste. Cook until thicken or until veggie is cooked

    Pumpkin chili puree


    1. Dice pumpkin and roast in oven until soft and brown with olive oil
    2. Blend with cream, garlic and chicken stock
    3. Brunoise chili and add in the puree. Heat until desired consistency. Season

    Rasberry gastrique
    1. Sautee shallot and garlic.
    2. Add in vinegar and cook for3 minutes
    3. Add in raspberry puree and reduce until thicken
    4. Season

    4
    Serves: 4 pax

    QTY UNIT INGREDIENTS COMMENTS

    Choux dough
    35 g Butter
    35 ml Water
    35 ml Milk
    6 g Sugar
    an Salt
    47 g Flour
    1 tsp Vanilla extract
    2 no Eggs

    Matcha pastry cream


    2 no Egg yolk
    30 g Sugar
    20 g Corn starch
    1 tbsp Vanilla extract

    5
    1 g Milk
    20 g Butter
    1 tbsp Matcha powder

    Chocolate Ganache
    200 gm Dark chocolate
    200 gm Cream

    Rasberry sauce
    100 gm Rasberry puree
    30 gm Sugar
    5 gm Cornstarch

    METHODS OF PREPARATION

    Choux dough

    1. Bring milk, water, sugar, salt and butter to boil


    2. Add in flour and cook until a dough is formed. Add in vanilla extract
    3. Mix dough using a paddle whisk in the mixer
    4. Add in eggs gradually until a smooth dough is formed
    5. Place into piping bag and pipe out 5cm long choux. Bake at 180 until brown or cooked

    Matcha pastry cream


    1. Mix yolk, sugar, vanilla extract and cornstarch in a bowl
    2. Boil milk and temper into the yolk mixture
    3. Pour everything back to the pot and cook until thick. Add in butter last
    4. Add in matcha powder and mix well

    Salmon puff skin


    1. Clean salmon skin and wipe dry
    2. Vacuum pack and blanch with salt for 5 minutes. Refresh in ice water
    3. Unpack the skin and dehydrate on slipatmat. Once dried, deep fry in hot oil and season

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