A recipe from William WAI - Bocuse de Bronze 1989
Catégorie : Fish
Niveau : Medium
Temps de préparation : minutes
For 2 people
4 monkfish medallions, 50 g each
2 large shrimp
4 portions of scallop mousse
4 salmon scallops, 15 g
Scallop mousse (4 portions, 10 g each)
30 g scallops
20 ml cream
10 ml white wine
Passion fruit reduction
30 g finely chopped shallots
40 g passion fruit puree
40 ml Noilly Prat
50 ml fish stock
40 g cream
40 g abalones, diced
10 ml Thai chilli sauce, mild
2 g chopped coriander leaves
10 ml lime juice
5 g sugar
5 ml oyster sauce
10 ml balsamic vinegar
20 ml olive oil
20 g young Brussels sprouts
4 orange segments
2 g julienne of glazed orange zest with sugar
Make the scallop mousse by mixing all the ingredients together in the mixer.
Cook the chilli sauce, coriander, sugar and oyster sauce together. Lightly poach the abalones and dice. Then mix everything.
Gently cook the monkfish medallions in a frying pan.
Poach the shrimp in a court-bouillon for 3-4 minutes.
Coat the salmon escalopes with scallop mousse, and form rolls. Poach for 3 to 5 minutes.
To make the passion fruit reduction, fry the shallots until slightly browned, add the Noilly Prat, the passion fruit puree and the fish stock. Reduce by half. Add cream to the desired consistency and filter.
On each plate, arrange two monkfish medallions, two salmon rolls and one large shrimp. Cover with abalone sauce.
Garnish with the orange quarters, the orange zest julienne and the Brussels sprouts.
Intersperse with a few drops of passion fruit reduction and balsamic vinaigrette.