| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Chinese |
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Tomato puree |
| 40 |
g |
Button mushrooms |
| 3 |
|
Shallots; finely diced |
| 1 |
|
Bayleaf |
| 1/4 |
ts |
Thyme |
| 4 |
|
Floz dry Rose wine |
| 1/4 |
pt |
Chicken stock |
| 1 |
|
Pink grapefruit; juice of |
| 1 |
|
Carrot; diced |
| 2 |
|
Celeriac; diced |
| 1 |
tb |
Sherry |
| 2 |
|
8 oz red mullet; filleted (8 to 10) |
| 8 |
oz |
Unsalted butter |
| 2 |
ts |
Pink peppercorns |
|
|
Pink grapefruit segments x 1 grapefruit |
| 1 |
|
Stock lemon grass |
| 1 |
|
Star anaise |
|
|
Caster sugar |
| 1 |
|
Carrot and 2oz celeriac for decoration |
INSTRUCTIONS
Gently fry the shallots in a little butter. Add the carrots and celeriac.
Roughly chop the cleaned mushrooms and add to shallots. Add the thyme and
deglaze with rose wine. Add the lemon grass and anise.
Add the chicken stock and reduce again and add the bayleaf. Add the tomato
puree and the sherry.
Add the grapefruit juice and reduce gently. Place the red mullet (seasoned)
into a Chinese steamer with aromatics and cook.
Strain the sauce and whisk in the chilled butter. Add the peppercorns and
season to taste. Keep warm.
Heat a pan with the caster sugar and colour. Add the grapefruit segments
carefully and place under salamander, sprinkled with sugar. Coat the place
with sauce, plate the potatoes in the middle. Place the cooked fish on top
and the deep fried julienne of veg on top of that. Scatter the caramelised
grapefruit around the plate with a few turned cucumbers.
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