Living (Sri Lanka)
Barramundi stuffed with prawns together with a lobster reduction, and garnished with cauliflower puree and Eggs Benedict with salmon on a carrot soufflé.
BARRAMUNDI SANDWICH INGREDIENTS
20 ml olive oil 10 mg garlic
20 ml lemon juice
20g almonds 50 ml white wine 8g salt
5g white pepper
Season the minced prawns with garlic, lemon juice, olive oil, almonds, salt and pepper. Stuff the seasoned prawns into the barramundi fillet and bake in an oven at 65ºC for 60 minutes.
100g lobster meat 10g onion
20g tomato paste 10 ml white wine 10 ml fresh cream
200 ml seafood
Sauté the onion, garlic and tomato paste with the lobster meat. Add the white wine and fresh cream, and reduce the flame. Continue stirring the mixture until the correct texture appears. Season accordingly for flavour.
50 ml chicken broth 5g salt
Mix all the ingredients together and blend until fine. Season according to taste.
EGGS BENEDICT WITH SALMON
INGREDIENTS 100g butter
100g salmon 20 ml white wine 5g salt
4 quail eggs
Prepare the hollandaise sauce using the egg and butter. Make the Eggs Benedict with poached quail eggs and hollandaise sauce.
CARROT SOUFFLÉ INGREDIENTS
2 eggs 100g butter 50g cream
cheese 100g flour
Mix all the ingredients, place in a baking mould and bake in an oven at 175ºC for 20 minutes. Plate all the components together.
NOTE This recipe serves four persons.