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Ingredients

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Seafood

  • Tiger Prawns(Big), trimmed and deveined or butterflied; head intact 300.0 g
  • Fish Fillet (Dory, or Local Sea Bass) 150.0 g
  • Squid (Cleaned And Cut)
  • Clam (Cleaned)
  • Olive Oil 120.0 g
  • Rock Salt 5.0 g
  • White Peppercorns, crushed 5.0 g

Dill Salted Egg Cream Sauce

Final Plating

  • Edible Flowers 1.0 pack
  • Fresh Chives, Chopped 30.0 g

Preparation

  1. Seafood

    • Drizzle the prawns and fish with half of the olive oil.
    • Season with salt and pepper.
    • Heat the saute pan then add the remaining olive oil.
    • Pan-fry the seafood separately or by batch.
    • Set the fried seafood aside, covered with foil.
    • Remove excess oil from the pan, leaving the fonds for the sauce.
  2. Dill Salted Egg Cream Sauce

    • In the same pan, heat the butter.
    • Deglaze the fonds in the pan with stock.
    • Whisk the Knorr Golden Salted Egg Powder in.
    • Add dill, cayenne pepper and fresh cream.
    • Adjust the seasoning to taste.
    • Adjust consistency of sauce with water or stock if desired.
  3. Final Plating

    • On A plate, Pour sauce on the base of the plate.
    • Plate the cooked seafood and garnish if needed.
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