DestinAsian - - DINE ASIA -

The lat­est ad­di­tion to the ietna ese ag­ship of ar­riott on hu uoc sland, this highl an­tic­i­pated ne-din­ing restau­rant serves up conte po­rar rench cui­sine with an artis­tic air, e tting its el­e­gant ho e in a 1 0s-st le each­front an­sion de­sign ae­stro Bill Bensle .

IN­GRE­DI­ENTS (Serves four) 1. kg snake­head sh llets 0 g Bur­gund tru e 1 an­des red wine 500 g onion 00 g car­rot 100 g leek (green) 50 g sugar 700 g spinach 1 5 g our 0 g egg olk g salt 5 g ada­gas­car pep­per 0 g sign ut­ter 00 g lack­cur­rant 0 l ilk Ba spinach, for gar­nish


Dice the onion, car­rot, and green leek. Roast in an oven at 170°C, trans­fer to a skil­let, then pour in the red ine and a . dd the sugar and si er on lo heat un­til the wine has re­duced. Boil 500 g of spinach in salted wa­ter with a pinch of ak­ing soda. uree and strain set aside 0 g. aut 00 g of spinach with ut­ter and tru e. i the re ain­ing spinach puree, our, egg olk, and salt in a owl to ake ravi­oli dough. Rest the dough for an hour, then at­ten with a pasta achine. tu the ravi­oli with a i of saut ed and pureed spinach and tru e keep chilled. Sea­son fac­ing sides of the sh llets with ut­ter, 7 g chopped tru e, and pep­per to taste. Roll the llets in cling l and cook in wa­ter at 7°C for 1 in­utes. Roast the lack­cur­rant with ut­ter and pep­per at 170°C, add the red wine sauce and si er. Blend and strain, adding ilk and ut­ter to a por­tion for the e ul­sion. Blanch the ravi­oli in salted oil­ing wa­ter un­til the oat to the sur­face, then cook in elted ut­ter. late up start­ing with the sauce. Gar­nish with a spinach, tru e slices, and freshl ground pep­per.

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