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1.
TIMBALE
OF SCALLOP
Method 1. Season the diced perch fillet with salt & pepper and cayenne pepper. Chill in the freezer for 15 minutes. 2. Combine the seasoned fish cubes with egg and mix them in the moulinette (foodmill). 3. Add cream a little at a time to make sure the mixture blends evenly. Keep chilled. 4. Blanch the carrot in boiling water together with a pinch of salt till cooked. 5. Refresh the blanched carrot with ice-water, strain and set aside. Pasta dough 250 g flour 250 g semolina 4 egg yolks 1 egg 1 tsp olive oil pinch of salt 2 port squid ink Method 1. In a mixer, combine all ingredients to a smooth dough and rest for about 2 hours. Truffle Madeira Sauce 200 ml Madeira 1 ltr fond blanc (white beef stock) 200 ml cream 80 g butter (cubed, chilled) 100 ml truffle jus Perigord truffle Method 1. Put Madeira in a saucepot and bring to a boil. Reduce the heat to let it simmer till reduced by half. 2. Add fond blanc till reduced into the reduced Madeira. 3. Again, bring to a boil and reduce by half. 4. When it is ready, pour cream into the reduced mixture. 5. Simmer for 5 minutes and monté with butter to give flavour, smooth consistency and thickness to the sauce. 6. Lastly, finish the sauce by adding in truffle jus and garnish with Perigord truffle. |
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| 2.
PRE-SALTED
LAMB ON ARTICHOKE BOTTOMS WITH SPIT ROASTED SHALLOTS (DEGUSTATION SET MENU)
Method 1. Season lamb with salt & pepper. 2. Prepare the artichokes and cook them in lemon water. 3. Clean poulardé, dice and chill in the freezer (for 15 minutes). 4. Mix the poulardé in mixer and add egg and crème double. 5. Combine with parsley purée and season with nutmeg. For Parsley 600 g English parsley 200 g parsley Method 1. Wash parsley and cook till soft and put in ice. Purée parsley finely. 2. Peel potatoes and slice thinly (2cm of diameter). Blanch them. 3. Fill the artichokes with parsley purée and place the seasoned saddle lamb on top. Add more purée on top of lamb and place the potatoes around. Steam for 12 minutes. Garnishing shallots cherry tomatoes potato gratin rosemary Roasted Goose Liver on Asparagus with Violet Mustard 70 g goose liver white asparagus champagne vinegar vinegar framboise white balsamico violet mustard rocket Timbale of Scallops with Madeira Sauce and Perigord Truffle 1 no scallop big carrots black noodle pastry pike perch egg crème double Perigord truffle Soufflé of Turbot with Leek and Morel in Vino Santo 70 g turbot pike perch crème double egg leek morel Vino santo butter fond blanc chervil |
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