Oven baked salmon with a creamy Martini sauce, lobster fricassee, soft potato puree and edible flowers.

By Paranga Head Chef Massimo Marino.

You need: 150gr fresh salmon • 200gr lobster (live) • 110gr butter • 2gr chives • 5gr leeks • Salt, to taste • 20ml extra virgin olive oil • 20ml dry Martini • 70ml cream • 100ml milk • 100ml bisque • 50ml fish stock • 1 shallot • 1 celery stick • 1 white onion • 1 carrot • 1gr edible flowers • 150gr potatoes.

Method: First poach the lobster in boiling water with celery, onion and carrot for eight minutes. Drain the lobster and remove it from the shell. Season the lobster with salt, sear it in a pan with olive oil, then cut into slices.

For the fricassee, make a stock with the lobster shell (bisque). Put a pan on high heat with 20cl white wine and a shallot. Let it reduce to a third. Add the bisque and simmer for five minutes. Add 50ml cream and simmer for another three minutes. Turn off the heat and then add 5gr butter and stir until it melts.

To cook the salmon, first season it with salt. Then sear it in a pan with olive oil. Cook it in the oven at 190°C for four minutes (medium).

To make the Martini sauce, put a pan on a medium heat with olive oil and the chopped leeks. Cook for 30 seconds and glaze with dry Martini. Add 50ml fish stock and salt to taste and simmer for three minutes. Add 20ml cream and cook for another minute. Turn off the heat, add 5gr butter and stir until the butter melts.

For the mashed potatoes, bring a pot of salted water to the boil. Add the potatoes and cook until tender. Drain the potatoes and peel them.

In a saucepan, heat 100gr butter and 100ml milk over low heat until the butter has mel­ted. Mash the potatoes, slowly blending the milk mixture until smooth and creamy. Season with salt and pepper to taste.

To present the dish, place the salmon with the Martini sauce and chopped chives on top.

Place the fricassee sauce on the plate and put the sliced lobster on top. Put the ma­shed potatoes in a piping bag and pipe it onto the plate.

Garnish the dish with the edible flowers.

Mascarpone tart with chocolate and mandarin millefoglie, warm hazelnut pudding and mocha ice-cream.

By Intercontinental Hotel Pastry Head Chef Byron Saliba.

You need:

For the mascarpone tart: 50gr mascarpone cheese • 50gr white chocolate • 2gr vanilla essence • 2 sweet pastry tarts • 1 egg • Zest of half an orange • Zest of half a lemon.

For the mandarin millefoglie: 200gr mandarin juice • 20gr sugar • 50gr whipped cream • 2 gelatine leaves • 2 chocolate discs • 1 egg yolk.

For the warm hazelnut pudding: 132gr butter • 132gr milk chocolate • 80ml egg yolks • 40ml eggs • 62gr sugar • 65gr flour.

Method: To make the mascarpone tart, place the mascarpone cheese in a bowl with the eggs, vanilla essence and orange and lemon zest. Melt the chocolate and then blend it with the other ingredients. Fill the tart shells and let it set.

For the mandarin millefoglie, pour the mandarin juice in a pan and add the sugar. Simmer over low heat. Mix the yolk and the soaked gelatine leaves into the simmered juice. Let them rest until they reach room temperature. Add the whipped cream to the juice. To make the warm hazelnut pudding, melt the butter and milk chocolate. In a separate bowl, mix the yolks and sugar until peaks are formed.

Fold the flour gently into the egg and sugar mixture and then add the butter and milk chocolate by hand. Brush a ceramic form with butter and pour the mixture into it. Bake for seven minutes at 170°C.

Assemble the plate and serve with mocha ice cream.

 

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