PINK PEARL AT JW MARRIOTT PHU QUOC EMERALD BAY
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.