Ultra Canapés

Buffet College
SPIDER ROLL (Unagi over California
Roll)
Portion 25
Ingredients:
Cooked sushi rice 5lb
Crab meat snow 1lb
Avocado fresh 1ea
Cream cheese 1lb
Nori seaweed 1ea
Tobiko (Fish Roe) ½ lb
Unagi eel 1lb
Enoki Mushroom ½ pkt

Procedure :
• Make Uramaki California roll filled with crab meat , cream cheese and avocado.
• Coat with tobiko ( fish roe )
• Cut California roll into 8 equal portions, cut a piece of unagi in 2” by 1” and put on top of the California roll.
• Top with fried thin nori strips and enoki mushroom.
Seafood Salpicon on Emerald Mussels
with Lychee Confit
Portion 25
Ingredients:
Mussel meat in shell ¼ cs
Lychee canned 1 ea
Tarragon fresh ½ pkt
Mayonnaise 1 lb
Fresh fish fillet 1 lb
Basil oil 2 fl oz
Red pepper reduction 2 fl oz

Procedure:
• Make a confit of lychee with brunnoise of red and green peppers , lime juice, and seasoning.
• Fill the mussel shell with lychee confit , place the marinated mussel meat on the confit ,
• Make salpicon of seafood with mayonnaise ,heavy cream , small diced fish ,and chopped tarragon.
• Place a sprig of fried tarragon on top.
• Garnish the plate with dots of basil oil and red pepper reduction.
 Noisette of Gravlax with Dilled Cream
Portion 25
Sauce
Ingredients:

Smoked Salmon 3lbs

Whole Wheat Bread 8slices
Baby Dill fresh few sprigs
Salmon Roe 1lb
Basil oil 2 fl oz
Heavy cream 2 Qts
Cucumber 2ea

Procedure :
• Soften cream cheese , add julienne squeezed cucumber, lemon & orange zest ,chopped baby dill and cracked
pepper.
• Make a small ball of the cream cheese , put it on a slice of smoked salmon ,mould tightly into a ball with the help
of plastic wrap,
• Place the ball of cream cheese covered with salmon on round crusty toasted whole wheat bread,
• Place on demi tasse plate ,
• Garnish the plate with dill cream sauce , put salmon roe and basil oil dots.
• Put a sprig of baby dill and salmon roe on top of the salmon noisette.
 Ahi Tuna on Grilled Pineapple with
Wasabe and Lime Mustard
Portion 25
Ingredients:
Ahi tuna 2lbs
Pineapple 2ea
Black sesame seeds 1oz
Daikon sprout few sprigs
Wasabi powder 4oz
Lime 2ea

Procedure :
• Cut pineapple into rounds using # 4 round cutter and grill on both sides evenly.
• Sear the Ahi tuna marinated with kosher salt black pepper and black sesame seeds.
• Cut the Ahi tuna into equal squares , and place it on the grilled pineapple.
• Place two sprigs of daikon sprouts on top of the salmon.
• Make a emulsion of wasabi and lime juice.
• Put the canapé on a dish , garnish plate with wasabi emulsion dots.
 Poached Pear with Roquefort and
Portion 25 Aged Brandy
Ingredients:
Pears (Anjou) 6ea
Red wine (Merlot) ½ bottle
Roquefort cheese 3 lbs
Brandy 50 ml
Beet root fresh, ¼ lb
Mache lettuce few sprigs

Procedure:
• Cream the Roquefort blue vein cheese, press it in a serrated round cutter,
• Peel and deseed Anjou Pears, poach in merlot red wine,
• Cut thin slices of poached pears, make a rose with the pears,
• Place some mache lettuce over Roquefort cheese , put the poached pear rose on top ,
• Garnish the plate with brandy beet reduction.
 Salpicon of quail breast with port Jelly
and confit of Melon
Portion 25
Ingredients :
Quail breast 4 lbs
Honey dew melon 2 ea
Cantaloupe melon 2 ea
Port wine 100 ml
Chives few sprigs,

Procedure:
• Cut honeydew and cantaloupe into cups,
• Make groves on the sides as shown on the picture,
• Roast Quail marinated in port wine, salt, pepper and orange rind in hot oven at 350*F ,
• Set the remaining port wine with gelatin add seasoning,
• Dice the cooked quail breast and put in cantaloupe cups ,
• Top with port jelly , stick a spear of chive on the quail,
• Garnish the plate with brunnoise of port jelly.
Portion 25
Ingredients:
Truffled Duck Liver Terrine
Duck liver 4 lbs
Truffle 8 oz
Butter salted 1 lb
Star fruit 4 ea
Whole wheat bread 13 slices
Apple (granny smith) 6 ea
Mayonnaise 8 oz
Walnuts 2 oz
Raisins 2 oz
Chives few sprigs
Spring mix (lettuce) few leaves
Duck confit 1 lb
Prunes 20 ea

Procedure:
• Make waldorf salad with small brunnoise of granny smith apple .
• Toast whole wheat bread , put some spring mix , prune and duck confit salad ,
• Top it with truffled duck liver terrine,
• Place on a demi tasse plate , put some waldrof salad ,garnish with a sprig of chive and star fruit slice.
 Iced Guava with Ceviche Medley
Portion 25
Ingredients:
Guava paste 1 lb
Plantain 4 ea
Scallop fresh 8 oz
Green shrimps 8 oz
Squids 8 oz
Cilantro few sprigs
Lime juice 10 fl. Oz.
Jalapenos 4 ea,
Lemon juice 10 fl oz

Procedure:
• Make a pure of guava paste, crushed ice and fresh lime juice,
• Strain and keep in the refrigerator,
• Cut slices of plantains into spoon shape,
• Make ceviche with all the seafood, adding lemon juice cilantro and jalapenos,
• Pour the iced guava juice in to a short glass , place the plantain spoon on top and put the seafood ceviche on the
plantain spoon,
• Top it with a sprig of cilantro.
 Portion 25
Lemon Scented Kalik of Salmon
Ingredients:
Salmon fresh 1ea
Red onion 3ea
Lemon grass 2ea
Black caviar 4tbsp
Quail eggs 1dz
Chives few sprigs
Herb oil 10fl.oz
Kosher Salt and pepper to taste,
Lemon zest ½ tsp
Orange zest ½ tsp
Pickling juice 10 fl.oz
Capers few

Procedure:
• Cut red onion into boats and put in pickling juice
• Make salmon tartar with finely diced fresh salmon , chopped capers, chives, finely chopped lime and lemon zest,
kosher salt and black pepper,
• Boil quail eggs adding a little vinegar in the water,
• After the eggs are cooked cool in cold water,
• Take a demi tasse plate pour gently the herb oil. place the pickle onion boat in the center , put on top the salmon
tartar using # 2 cutter ,
• Spread some black caviar on the tartar, and top with quarter boiled and peeled quail egg,
• Sprinkle the egg with some kosher salt and cracked black pepper ,
• Garnish the plate with dots of port wine reduction.
 Jumbo Prawns in Ice
Portion 25
Ingredients :
Jumbo shrimps (15/16) 5lbs
Cocktail sauce ½ gallon
Lemon wedges 15 ea
Chives few sprigs
Ice carving in the shape of shell.

Procedure:
• Steam the jumbo prawns adding some salt and lemon juice,
• Let it cool on ice, keep prawns in ice at all times.
• Arrange in ice carving tail facing upwards,
• Place a champagne glass with American cocktail sauce, put a long sprig of chive in the glass,
• Decorate the ice carving shell with lemon wedges.