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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