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

2018 Nestlé Golden Chef's Hat Award National Finalists Entree Recipe.
  • 4 portions

Ingredients

NAME

UNIT

QUANTITY

FOR SEAFOOD

SCALLOP ROE OFF

G

200

SALMON SKIN ON, TAIL END

G

300

COCONUT CREAM

G

50

CHIVES

G

12

LIME

EA

1

SALT

G

6

MAGGI TASTE OF ASIA CHILLI GARLIC PASTE

G

20

FOR AVO MOUSSE

AVOCADO RIPE

EA

1

MAGGI TASTE OF ASIA CHILLI GARLIC PASTE

G

20

LIME JUICE

ML

20

FOR COCONUT DRESSING

COCONUT CREAM

ML

200

LIME

EA

2

GINGER PEELED

G

20

FOR GREEN OIL

CHIVES

BUN

½

CORRIANDER, ROOT REMOVED

BUN

1/2

GINGER, PEELED

G

20

OLIVE OIL

ML

200

LIME LEAF

G

15

FOR DIAKON PICKLE

DIAKON

EA

½

VINEGAR, WHITE WINE

ML

200

SUGAR, CASTER

G

50

FOR GARNISH

RADISH,RED

BUN

1

CUCUMBER, CONTI

EA

1

RICE PAPER

G

10

LIME

EA

2

RED SHISO

PUN

1

MICRO CORRIANDER

PUN

1

DAIKON

EA

1/2

Method

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