Recipes

• 12 Norway lobster tails
• 50g fish-saffron stuffing
• salt and pepper

Sauce:

• 200ml fish stock
• 60ml orange juice
• 60ml Noilly Prat
• 4 ml white wine
• 30g basil leaves
• 20g parsley leaves
• 80ml mild olive oil
• 10ml lime olive oil
• 1 knife tip starch
• salt and pepper

Salad:

• 100g pea sprouts
• 40g apple, cut into fine julienne
• 2 tbsp pomegranate kernels
• 1 tsp lime juice
• ½ tbsp rapeseed oil
• ½ tbsp pine nut oil
• ½ tsp tarragon mustard
• splash white balsamic vinegar
• salt and pepper

Amaranth – Crystalline:

• 150 g fondant
• 100 g glucose
• 10g butter
• 15g amaranth

Peel and clean the Norway lobster and season with salt and pepper:

• Wrap 3 pieces with the fish farce and roll in cling wrap and silver foil
• Store in the fridge

Sauce:

• Reduce the Noilly Prat, orange juice and white wine by half
• Add the fish stock and simmer for 5 minutes.
• Lightly thicken with the starch
• Blend the warm sauce with the herb leaves and add the different oils very slowly until emulsified
• Strain and season as required and needed

Salad:

• Cut the pea sprouts in 5 cm lengths, wash and dry them
• Mix the lime juice, oils, mustard and seasoning to a nice tasty dressing
• Before serving mix the dressing with the sprouts, apple and kernels

Amaranth – Crystalline:

• Cook the glucose and butter to 150°C and cool it down on baking paper
• Blend the cold glucose very finely
• On a silicon mat place a stencil (15cm x 3cm) and sprinkle the sugar powder over
• Sprinkle the amaranth on top and bake at 180°C for 2-3 minutes
• Still warm, place over a 4cm diameter roll and chill down To serve
• Poach the Norway lobster rolls for 2 minutes in 90°C water
• Let rest for 3 minutes
• Unpack and cut in half
• Serve with the salad and the crystaline on a warm plate