SEAFOOD TRIO WITH SALMON PUFF SKIN

CHIVE BUTTER SAUCE.

Trio of sautéed prawns, scallops and deep fried breaded crab stick served with
crispy fried salmon puff skin and creamy chive butter sauce .

Serves: 4 pax

QTY UNIT INGREDIENTS COMMENTS

Seafood
120 g Scallop
240 g Prawn
500 g Crab meat (canned)
1 no Salmon skin

Dairy
200 g Cream
150 g Butter
200 g Parmesan cheese

Vegetables
5 g Chives
1 no Onion
1 no Carrot
1 no Celery
1 no Leek
30 g Shallot
1 no Garlic

Poultry
3 no Eggs

Dry store
15 ml Corn Oil
10 g Paprika powder
an Salt & pepper
30 g Cornstarch
25 g Flour
10 ml Vinegar
100 g Breadcrumbs
1
METHODS OF PREPARATION

Trio of seafood

1. Wash and clean prawns. Remove shell

2. Brunnoise mirepoix and sauté. Add in crab meat and season. Cook until flavorful. Set aside and add in
parmesan cheese and egg
3. Shape crab meat into a cylinder with cling wrap & chill for 30 minutes. Blanch for 3-5 minutes. Chill and
reserve
4. Pane crab meat with cornstarch and flour, eggs and breadcrumbs and deep fry until golden brown
5. Sautee prawns and scallop with paprika powder. Season

Chive butter sauce

1. Chop shallot and garlic and sauté until brown, Add vinegar and reduce.
2. Add in cream and stir continuously while adding butter
3. Once thicken, season and add chopped chives

Salmon puff skin

1. Clean salmon skin and wipe dry
2. Vacuum pack and blanch with salt for 5 minutes. Refresh in ice water
3. Unpack the skin and dehydrate on slipatmat. Once dried, deep fry in hot oil and season

2
 Souse-vide duck breast with ginger broccoli shitake mushroom and
Pumpkin chili puree served with raspberry gastrique

Spiced duck breast sous vide with ginger and broccoli shitake mushroom stew
served with pumpkin chili puree and raspberry gastrique

Serves: 2 pax

QTY UNIT INGREDIENTS COMMENTS

Butchery
1 no Whole duck
1 no Chicken bones (Whole chicken)

Vegetable
70 Shitake mushroom
150 g Broccoli
10 g Ginger
150 g Red chillie
200 g Pumpkin
1 no Carrot
1 no Leeks
1 no Onion
1 no Celery
50 g Shallot
1 no Garlic

Dairy
250 gm Butter
200 gm Cream

Dry store
300 ml Corn oil
3 no Star anise
3 no Cloves
2 no Cinammon sticks
150 ml Vinegar
2 no Bay leafs
10 gm Rasberry puree
5 ml Soy sauce
5 ml Olive oil

3
METHODS OF PREPARATION

Sous-vide duck breast

1. Debone duck and trim duck breast. Season. Prepare spice marinade.(Boil vinegar, star anise, cloves,
Cinnamon sticks and bay leaf. Let cool
2. Pour into duck breast and vacuum pack. Sous vide at 55- 57 Celsius for 2hours

Chicken stock
1. Cut mirepoix and boil together with chicken bones. Skim the scum and let reduce

Ginger brocolli and shitake mushroom

1. Floret broccoli and slice shitake mushroom. Fine julienne ginger and set aside. Blanch broccoli. Refresh
In ice water.
2. Sautee garlic and shallot, add in ginger and cook until flavorful.
3. Add in chicken stock and continue cooking. Once reduced, add in broccoli and shitake mushroom and
Continue cooking.
4. Add in soy sauce and season to taste. Cook until thicken or until veggie is cooked

Pumpkin chili puree

1. Dice pumpkin and roast in oven until soft and brown with olive oil
2. Blend with cream, garlic and chicken stock
3. Brunoise chili and add in the puree. Heat until desired consistency. Season

Rasberry gastrique
1. Sautee shallot and garlic.
2. Add in vinegar and cook for3 minutes
3. Add in raspberry puree and reduce until thicken
4. Season

4
Serves: 4 pax

QTY UNIT INGREDIENTS COMMENTS

Choux dough
35 g Butter
35 ml Water
35 ml Milk
6 g Sugar
an Salt
47 g Flour
1 tsp Vanilla extract
2 no Eggs

Matcha pastry cream

2 no Egg yolk
30 g Sugar
20 g Corn starch
1 tbsp Vanilla extract

5
 1 g Milk
20 g Butter
1 tbsp Matcha powder

Chocolate Ganache
200 gm Dark chocolate
200 gm Cream

Rasberry sauce
100 gm Rasberry puree
30 gm Sugar
5 gm Cornstarch

METHODS OF PREPARATION

Choux dough

1. Bring milk, water, sugar, salt and butter to boil

2. Add in flour and cook until a dough is formed. Add in vanilla extract
3. Mix dough using a paddle whisk in the mixer
4. Add in eggs gradually until a smooth dough is formed
5. Place into piping bag and pipe out 5cm long choux. Bake at 180 until brown or cooked

Matcha pastry cream

1. Mix yolk, sugar, vanilla extract and cornstarch in a bowl
2. Boil milk and temper into the yolk mixture
3. Pour everything back to the pot and cook until thick. Add in butter last
4. Add in matcha powder and mix well

Salmon puff skin

1. Clean salmon skin and wipe dry
2. Vacuum pack and blanch with salt for 5 minutes. Refresh in ice water
3. Unpack the skin and dehydrate on slipatmat. Once dried, deep fry in hot oil and season