Chive and Scallop Boudin centred with Salmon and Prawn, Coconut, Lime, Cucumber & Radishes

FOR BOUDIN

1. BLEND SCALLOPS AND COCONUT CREAM IN ROBO UNTIL SMOOTH
2. PASS THROUGH DRUM SIEVE AND ADD CHIVES AND SEASON
3. PEEL PRAWNS AND CLEAN SKEWER STRAIGHT AND BLANCH IN BOILING WATER
4. SKIN SALMON AND CLEAN BLOODLINE SLICE INTO 3 STRIPS
5. FORM THE BOUDIN IN GLADWRAP ON THE BENCH AND ROLL AND COOK IN SOUSVIDE BATH AT 42C

FOR COCONUT DRESSING

1. COMBINE COCONUT CREAM, LIME JUICE,GINGER AND SALT TO TASTE STRAIN AND RESERVE FOR SERVICE

FOR SKIN

1. CLEAN AND DRY SKIN, SALT AND COOK BETWEEN 2 BAKING SHEETS UNTIL CRISP
2. PAINT ON CHILLI GARLIC FOR SERVICE

FOR AVO PUREE

1. PUREE AVO SEASON WITH SALT AND CHILLI GARLIC SAUCE
2. PUSH THROUGH DRUM SIEVE AND RESERVE FOR SERVICE

FOR GREEN OIL

1. BLEND CHIVES, LIME LEAF, GINGER AND CORRIANDER AND OLIVE OIL SEASON TO TASTE

FOR CUCUMBER

1. SLICE AND CLEAN CUCUMBER INTO RINGS DRESS WITH LIME JUICE AND SEASON

FOR RADISH

1. SLICE ON MANDOLINE KEEP IN COLD WATER UNTIL REQUIRED SEASON WITH SALT AND PEPPER FOR SERVICE

FOR DIKON PICKLE

1. DICE DIKON INTO MACEDOINE BOIL PICKLE MIX AND POUR OVER DIKON
2. BLOW TORCH FOR SERVICE

FOR RICE CRISP

1. FRY RICE PAPER AT 185 UNTIL IT PUFFS
2.  SALT AND RESERVE FOR SERVICE

HERBS

1. PICK AND CLEAN FOR SERVICE