Living (Sri Lanka)

BARRAMUNDI REPERTOIRE

Barramundi stuffed with prawns together with a lobster reduction, and garnished with cauliflowe­r puree and Eggs Benedict with salmon on a carrot soufflé.

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BARRAMUNDI SANDWICH INGREDIENT­S

600g barramundi

fish fillet

200g prawns

20 ml olive oil 10 mg garlic

20 ml lemon juice

20g almonds 50 ml white wine 8g salt

5g white pepper

RECIPE

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.

Sous vide

LOBSTER REDUCTION

INGREDIENT­S

100g lobster meat 10g onion

5g garlic

20g tomato paste 10 ml white wine 10 ml fresh cream

10g butter

200 ml seafood

stock

RECIPE

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.

CAULIFLOWE­R PUREE

INGREDIENT­S

100g cauliflowe­r

20g butter

50 ml chicken broth 5g salt

3g pepper

RECIPE

Mix all the ingredient­s together and blend until fine. Season according to taste.

EGGS BENEDICT WITH SALMON

INGREDIENT­S 100g butter

1 egg

100g salmon 20 ml white wine 5g salt

4 quail eggs

RECIPE

Prepare the hollandais­e sauce using the egg and butter. Make the Eggs Benedict with poached quail eggs and hollandais­e sauce.

CARROT SOUFFLÉ INGREDIENT­S

250g carrots

2 eggs 100g butter 50g cream

cheese 100g flour

5g salt

RECIPE

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.

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