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Norway Lobster in Amaranth

Author: Dieter Muller View other recipes that are: dieter germany michel stars
Norway Lobster in Amaranth

Crystalline with pea sprouts, apple salad, basil and olive emulsion

Ingredients




  • 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

 

Method


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

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