Smoked Green As­para­gus with Scal­lop and Caviar

Exquisite Taste - - Up Close & Personal -


• 4 green as­para­gus

• Fresh mango

• 2 Hokkaido scallops

• Ikura roe

• Mas­sago roe

• Stur­geon caviar

• flow­ers

• mi­cro herbs

• chives

• oil


1. Cut small cubes of mango. Blend re­main­ing mango to make a yel­low sauce and re­serve.

2. Blend the chives with a lit­tle oil to make a green sauce. Re­serve.

3. Cut the as­para­gus to around 12cm long, peel. Use only the as­para­gus head and boil in salty water.

4. Cut the scallops into 3-4 pieces, de­pend­ing on size, and re­frig­er­ate.


1. Place the as­para­gus in the cen­tre of the plate.

2. Dec­o­rate the plate with green and yel­low sauce.

3. Put the scal­lop on top of the as­para­gus.

4. Scat­ter diced mango on the plate.

5. Place the roes and caviar on top of the scal­lop.

6. Dec­o­rate with flow­ers and mi­cro herbs.

7. Driz­zle a lit­tle olive oil over the plate.

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