Grilled Rockmelon with Crab Meat Salad
Seared rockmelon, shellfish salad, creamy nantua sauce and paella puffed rice make up this exquisite dish. Add smoked paprika powder for a touch of heat.
Ingredients
Seafood Reduction
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Mirepoix (Carrot, Onion & Celery) 100 g
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Shrimp Shells 250 g
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Fish Stock 375 g
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Dried Bay Leaves 1 pc
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Fresh Thyme Sprig 1 pc
White Sauce Base
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Filtered Water 500 g
Puffed Rice
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Rice Puff 100 g
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Smoked Paprika Powder 10 g
Crab Meat Salad
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Jumbo Lump Crab Meat 300 g
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Fresh Cream 100 ml
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Fish Stock 375 g
Final Build
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Rockmelon, seared 500 g
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Fresh Chervil 10 g
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Purple Shiso Leaf 10 g
Preparation
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Seafood Reduction
- In a pan, brown mirepoix and add shrimp shells. Saute till fragrant.
- Add in Knorr Tomato Paste, bay leaf, fresh thyme and fish stock. Simmer for 15 minutes.
- Strain the remaining stock and set aside.
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White Sauce Base
- In a pot, combine filtered water and Knorr White Sauce Mix.
- Bring to boil, constantly stirring and simmer for 3 minutes or until thickened.
- Combine seafood reduction into the white sauce mix, till preferred consistency and flavour. Set aside.
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Puffed Rice
- In a bowl, combine Knorr Pasti Sedap, rice puff and smoked paprika.
- Set aside before use.
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Crab Meat Salad
- In a bowl, combine crab meat lump, Knorr Lime Flavoured Powder, cream and fish stock.
- Set aside in the chiller.
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Final Build
- Place seared rockmelon in preferred serving dish, top it off with crab meat salad and garnish accordingly.
