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Bahan-bahan
Seafood
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Tiger Prawns(Big), trimmed and deveined or butterflied; head intact 300.0 g
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Fish Fillet (Dory, or Local Sea Bass) 150.0 g
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Squid (Cleaned And Cut)
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Clam (Cleaned)
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Minyak Zaitun 120.0 g
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Rock Salt 5.0 g
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White Peppercorns, crushed 5.0 g
Dill Salted Egg Cream Sauce
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Mentega (tidak bergaram) 35.0 g
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Fish or Chicken stock 200.0 ml
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Fresh Dill, chopped 2.0 g
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Serbuk Cayenne 2.0 g
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Krim Segar 125.0 n/a
Final Plating
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Bunga (yang boleh dimakan) 1.0 pek
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Fresh Chives, Chopped 30.0 g
Penyediaan
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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.
- Drizzle the prawns and fish with half of the olive oil.
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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.
- In the same pan, heat the butter.
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Final Plating
- On A plate, Pour sauce on the base of the plate.
- Plate the cooked seafood and garnish if needed.
- On A plate, Pour sauce on the base of the plate.
