Kingfish 7 oz
Ginger 0.2 oz
Red curry paste 1 tsp.
Salt taste
Pepper pinch
Lemon 1 tbsp.
Eggs 1 large
Parsley 20 grams
Goat cheese 1 oz
Shrimp 2.5 oz
Paprika 1 tsp.
Polenta 2 oz
Carrot 3 oz
Shallot 1 each
Vegetable stock 1 oz
Thyme 0.2oz
Red onion 0.2oz
Lemon juice 500g
Agar-agar 26g
Orange juice 500g
Vegetable oil 1 cup
Beetroot 10 oz
PREPARATION STEPS
- Place into food processor kingfish, eggs, lemon juice, ginger, salt and pepper.
- x3 pulse the processor (4 seconds each time).
- Spread on film wrap.
- Tenderize shrimp and place on to mixture.
- Place goat cheese log and parsley on to shrimp.
- Using the film wrap tightly and roll the mixture into a log form, sealing the inside using the processed fish.
- Tie the ends of the film wrap and poach for 13 minutes.
- Sautee carrots with shallots and thyme, add vegetable stock and allow to reduce. (cool)
- Shape into cake form and coat with polenta. (Sear for colour).
- In separate pans pour orange juice and lemon juice, add 13 grams agar agar to each and bring to a boil.
- Simmer for 2 minutes and cool.
- Pour into a squeeze bottle and drip into chilled oil.
- Blend boiled beets and sift, pour the juice extract into a pan, add sugar and cinnamon stick and reduce until syrup forms.