The Flowers in the Sea

Ready in 1 hour

Try this The Flowers in the Sea recipe, or contribute your own. "Cream" and "Seafood" are two of the tags cooks chose for The Flowers in the Sea.

Top-ranked recipe named "The Flowers in the Sea"


Ingredients

Are you making this? 
Flour
40 g Butter
12 Romaine lettuce leaves
1 1/3 c Fish stock
4 Whole sea urchins (optional)
75 g Sea urchin roe (optional)
Vinegar/lemon juice, salt,
1 1/3 c Dry white wine
1 1/3 c Fresh cream
5 g Sea urchin roe *
8 Baby artichokes
GARNISH
Salt, white pepper,
280 g Fresh salmon fillet
20 g Chopped shallots
20 g Lobster coral (roe) **
SAUCE
Salt, freshly-milled white
280 g Fresh garoupa fillet
1 c Fish stock

Original recipe makes 1 Servings

Servings  

Preparation

* (optional - lobster roe can be substituted, but it will change the overall flavour) ** or substitute a pinch of paprika for colouring purposes, although it will change over all flavour This is another "not what it appears to be" dish. The main part looks kinda like a sea anemone. Its garnished with whole, boiled sea urchins++a nice touch. You should be able to find the sea urchin roe at a Japanese grocery. Remember the "shallots" called for are probably green onions. Establishment: Hotel Riverside Plaza Tai Chung Kiu Road, Shatin, New Territories. Western Cuisine Practical Class Gold Award - Hot Fish Dish Chef: Chow Kwok-ting, Phil (Hotel Riverside Plaza) To prepare: 1. Slice salmon and garoupa fillets into thin squares about 9 to 10 cms wide and 3 to 4 mms thick. Each ball needs two slices of each fish. (Do not attempt to make them all exactly the same width, as the subsequent moulding process is easier if the layers of fish diminish in size.) Season with salt and pepper. . 2. Blanch lettuce leaves by dipping in hot water, then refresh in iced water. Cut into squares of similar diminishing dimensions as fish slices. Each ball needs four lettuce squares. 3. Pile up alternating layers of fish and lettuce, starting with a bottom layer of salmon, then lettuce, garoupa, lettuce, salmon, lettuce, garoupa, and a final layer of lettuce. Place a dot of sea urchin or lobster roe (optional) 4. Lay each pile on a piece of cling wrap about 20 cms square. Moulding upwards from the bottom layer, form each pile into a ball. Wrap it firmly, twisting a knot at top of cling wrap to hold moulded ball in shape. To cook: 1. To make sauce, reduce white wine with chopped shallots to thickness of essence. Add fish stock and reduce again. Add fresh cream, and remainder of sea urchin or lobster roe (optional). Strain sauce, add salt and pepper and a few drops of lemon juice. Stir in butter and lobster coral (or paprika). Keep warm. 2. To cook artichokes, bring a pan of water to the boil. Add some lemon juice drops, salt, a little plain flour and whole baby artichokes, and simmer for 25 to 30 minutes. Remove artichokes and discard green outer leaves. Carefully peel off purple-tinted inner leaves, trim them uniformly and set aside. Cut white artichoke bottoms so that they have flat bases. 3. (Optional) Boil sea urchins, adding a little vinegar or lemon juice, oil and salt to pan. (Please note that the very prickly urchins must be handled with care! Although they are edible garnishes, special eating tongs are recommended!) 4. Heat fish stock. Simmer wrapped balls for about five minutes, remove pan from heat and leave aside for 1 to 2 minutes. During simmering prepare the presentation plates as below. To present: 1. Pour sauce onto plates (forming the "sea") 2. Place two artichoke bottoms on each plate , laying two layers of trimmed artichoke leaves around each bottom. 3. Remove fish balls from stock and make three cross-wise inci- sions on top of each. (Cling wrap will fall away, and cut "blossoms" reveal their layers and "pollen of sea urchin roe.) Lifting it clear of its cling wrapping, place one fish ball on each artichoke bottom. 4. Add watercress and cooked sea urchin (or alternative garnish) to each plate. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 29 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Calories Per Serving: 2661 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for The Flowers in the Sea. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free