Seafood Martini | Citrus Dressing | Confit Tomato | Cashew sauce
Method | Seafood Martini
Dress the iceberg with the vinaigrette and season. Place in the bottom of the martini glass. Mix a little of the cashew nut dressing with the crab meat, fish mix and season. Place the crab meat and fish mix on the lettuce. Nappe with the rest of the dressing and place the prawns on top.
Dip the top of the peeled quail egg in the paprika and place on the side. Dress the tomato next to the prawns and two cheese straws sticking up in a v-shape.
Dress the herb cress and season and dress on the top.
Method | Citrus Vinaigrette
Whisk all ingredients together in a small bowl an let it stay for 10 minutes.
Method | Cashew sauce
Deep fry cashew nuts until golden, place on paper to drain. Put into the fridge until cold. Then blend with the vinegar then add the mayonnaise and lime.
Ingredients | Seafood Martini
20 fresh prawns (cooked and peeled) 2 per person
1kg of mixed fresh poached fish (salmon, brill, halibut)
200g iceberg lettuce (finely cut)
300g white crab claw meat (picked)
10 quail eggs soft boiled in the shell (2 min 20 secs)
20 cheese straws
1 bunch chives (chopped)
10 confit tomato petals
Salt and Pepper
Ingredients | Citrus Vinaigrette
3 tablespoons Olive Oil (Extra Virgin)
2 tablespoons champagne vinegar
Salt & White pepper
10g coriander (chopped)
Ingredients | Cashew sauce
200g deep fried cashew nuts (till golden)
200ml shiso vinegar
1 lime (juiced)