
Recipe Created by NSW Metro National Finalists Billy Fox & Matthew Wills

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
-
high
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
- BLEND SCALLOPS AND COCONUT CREAM IN ROBO UNTIL SMOOTH
- PASS THROUGH DRUM SIEVE AND ADD CHIVES AND SEASON
- PEEL PRAWNS AND CLEAN SKEWER STRAIGHT AND BLANCH IN BOILING WATER
- SKIN SALMON AND CLEAN BLOODLINE SLICE INTO 3 STRIPS
- FORM THE BOUDIN IN GLADWRAP ON THE BENCH AND ROLL AND COOK IN SOUSVIDE BATH AT 42C
FOR COCONUT DRESSING
- COMBINE COCONUT CREAM, LIME JUICE,GINGER AND SALT TO TASTE STRAIN AND RESERVE FOR SERVICE
FOR SKIN
- CLEAN AND DRY SKIN, SALT AND COOK BETWEEN 2 BAKING SHEETS UNTIL CRISP
- PAINT ON CHILLI GARLIC FOR SERVICE
FOR AVO PUREE
- PUREE AVO SEASON WITH SALT AND CHILLI GARLIC SAUCE
- PUSH THROUGH DRUM SIEVE AND RESERVE FOR SERVICE
FOR GREEN OIL
- BLEND CHIVES, LIME LEAF, GINGER AND CORRIANDER AND OLIVE OIL SEASON TO TASTE
FOR CUCUMBER
- SLICE AND CLEAN CUCUMBER INTO RINGS DRESS WITH LIME JUICE AND SEASON
FOR RADISH
- SLICE ON MANDOLINE KEEP IN COLD WATER UNTIL REQUIRED SEASON WITH SALT AND PEPPER FOR SERVICE
FOR DIKON PICKLE
- DICE DIKON INTO MACEDOINE BOIL PICKLE MIX AND POUR OVER DIKON
- BLOW TORCH FOR SERVICE
FOR RICE CRISP
- FRY RICE PAPER AT 185 UNTIL IT PUFFS
- SALT AND RESERVE FOR SERVICE
HERBS
- PICK AND CLEAN FOR SERVICE
Products used in the recipe

MAGGI TASTE OF ASIA Chilli Garlic Paste is made from a delicious blend of garlic and chilli. It is a versatile base for any fillings, stir-fries and finishing sauces.