Didier Corlou's recipes
Ocean Escabeche
Written by Didier Corlou Tuesday, 07 July 2009 10:17
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Ingredients
Seabass fillet
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200g
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Prawn
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4
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Scallop
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4
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Red seaweed
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Tuna
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100g
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Caviar
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2 teaspoon
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For sauce
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Chopped onion
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200g
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Chopped fragrant mushrooms
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6 pcs
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Chopped shallot
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1 pcs
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Fish stock
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300ml
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Sea urchin egg
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2 teaspoon (facultative)
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White wine
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20ml
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Halong curry
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1 teaspoon
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Butter
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30g
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Wasabi
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Seasonning
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Salt, Pepper, oil, fish sauce - “nuoc mam”
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Preparation
Sauce
1. Fry chopped shallots, onion, fragrant mushrooms in oil. Add white wine.
2. Add Halong curry, pour fish stock and let cook about 5 min.
3. Season with wasabi, nuoc mam, salt, pepper, sea urchin, butter.
4. Blend.
In bowl
5. Slightly steam the prawn. Take off the black string.
6. Cut the tuna, and the sea bass in very thin slices, cut the prawn in half.
7. Share out the tuna, prawn, scallops into four soup plates, add the caviar and some red seaweeds.
8. Pour the hot wasabi sauce over the plates just before eating.
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Red tuna with passion fruit sauce
Written by Didier Corlou Tuesday, 07 July 2009 10:17
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Ingredients
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Red tuna
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4 pieces of 140g
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Passion
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4
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Packchoy
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8
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Honey
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4 teaspoon
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Lemongrass
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4 sticks
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Lemongrass leaves
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8
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Garlic
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1
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Red chilli
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1
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Salt, pepper, fish sauce
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Star anise
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Chive flower
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Shallot
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2 teaspoon
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Dark soya
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2 teaspoon
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Preparation
Presentation
Put the Red tuna on 4 pieces of Packchoy, pour the passion sauce on top.
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Soft passion fruit cake with curry ice-cream
Written by Didier Corlou Tuesday, 07 July 2009 10:17
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Ingredients
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Passion fruit juice
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150g
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Fresh cream
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120g
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Egg
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3pcs
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Sugar
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120g
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Flour
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60g
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Butter
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75g
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Diced fruits
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400g
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Halong curry ice-cream
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Lemon grass stick
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2sticks
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Curry power
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Preparation
Cook butter in a bain-marie.
Foam fresh cream
Beat egg with sugar, flour, butter and passion fruit. Add foamy cream and 80g of diced fruits. Mix.
Pour in 4 moulds. Cook it in oven 15-20 min at 180-2000
Curry ice cream
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Egg yolk
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12pcs
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Milk
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1l
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Sugar
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150g
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Cream
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500g
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Halong curry powder
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100g
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Mix egg with the sugar (1)
Boil milk.(2)
Pour slowly (2) in (1). Add cream and mix everything at one time.
Cook a low fire (proceed likewise with “crème anglaise”)
Let cool, add curry and turn in the ice-cream machine.
Presentation
Lemon grass, curry power, facultative with “ Kinh gioi” herb
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