Spice Cured Salmon, Seared Scallop, Curry Leaf and Butter Poached Prawn

CURED SALMON -

1. Trim Salmon to size & reserve in a cryovac bag
2. Mix & blitz together remaining ingredients
3. Add to Salmon, cryovac, let sit for an hour.

BUTTER POACHED PRAWNS -

1. ​​​Melt Butter in a pan, add turmeric, curry leaf, pour into cryovac bag
2. Add prawn to cryovac bag & poach

SEARED SCALLOP –

1. Clean scallops
2. Heat a pan to a medium – high heat & sear

CHILLI, GARLIC & MISO GLAZE –

1. In a pot add Sake & white wine, cook off alcohol.
2. Add remaining ingredients, mix together, add to cryovac bag.
3. Boil cryovac ingredients for an hour or until caramelised, pass into a piping bag.

CARAMELISED SHALLOT & TOASTED SEASAME DRESSING –

1. Sweat Shallots, add palm sugar,
2. Add curry leaf.
3. Add Chinese black vinegar, hoisin sauce, sesame & water if needed.

AVOCADO PUREE –

1. Peel & deseed avocado cut into dices, add cream cheese & avocado to jug.
2. Add lemon juice & zest, start blending, add oil as needed & check seasoning.
3. Pass into a piping bag & reserve.

CARAMELISED ORANGE SEGMENTS –

1. Peel orange & segment, place segments onto a tray.
2. Cover segments with sugar & torch.

CUCUMBER, RADISH & CHERVIL SALAD –

1. Peel cucumbers, slice radish, add to a bowl.
2. Lightly dress with lemon, orange juice & a touch salt.

FRIED CURRY LEAFS –

1. Pick curry leafs, fry in deep fryer.