INGREDIENTS

INSTRUCTIONS

(optional - lobster roe can be substituted, but it will change the
overall flavour)  ** or substitute a pinch of paprika for colouring
purposes, although  it will change over all flavour  This is another
"not what it appears to be" dish.  The main part looks  kinda like a
sea anemone.  It's garnished with whole, boiled sea  urchins++a nice
touch.  You should be able to find the sea urchin roe  at a Japanese
grocery.  Remember the "shallots" called for are  probably green
onions.  Establishment: Hotel Riverside Plaza Tai Chung Kiu Road,
Shatin, New  Territories. Western Cuisine Practical Class Gold Award -
Hot Fish  Dish Chef: Chow Kwok-ting, Phil (Hotel Riverside Plaza)  To
prepare: 1. Slice salmon and garoupa fillets into thin squares  about 9
to 10 cms wide and 3 to 4 mms thick. Each ball needs two  slices of
each fish. (Do not attempt to make them all exactly the  same width, as
the subsequent moulding process is easier if the  layers of fish
diminish in size.) Season with salt and pepper.  .  2.  Blanch lettuce
leaves by dipping in hot water, then refresh in  iced water.  Cut into
squares of similar diminishing dimensions as  fish slices. Each ball
needs four lettuce squares.  3.  Pile up alternating layers of fish and
lettuce, starting with a  bottom layer of salmon, then lettuce,
garoupa, lettuce, salmon,  lettuce, garoupa, and a final layer of
lettuce.  Place a dot of sea  urchin or lobster roe (optional)  4.  Lay
each pile on a piece of cling wrap about 20 cms square.  Moulding
upwards from the bottom layer, form each pile into a ball.  Wrap it
firmly, twisting a knot at top of cling wrap to hold moulded  ball in
shape.  To cook: 1. To make sauce, reduce white wine with chopped
shallots to  thickness of essence.  Add fish stock and reduce again.
Add fresh  cream, and remainder of sea urchin or lobster roe
(optional).  Strain  sauce, add salt and pepper and a few drops of
lemon juice.  Stir in  butter and lobster coral (or paprika).  Keep
warm.  2.  To cook artichokes, bring a pan of water to the boil.  Add
some  lemon juice drops, salt, a little plain flour and whole baby
artichokes, and simmer for 25 to 30 minutes.  Remove artichokes and
discard green outer leaves.  Carefully peel off purple-tinted inner
leaves, trim them uniformly and set aside.  Cut white artichoke
bottoms so that they have flat bases.  3.  (Optional) Boil sea urchins,
adding a little vinegar or lemon  juice, oil and salt to pan.  (Please
note that the very prickly  urchins must be handled with care!
Although they are edible  garnishes, special eating tongs are
recommended!)  4.  Heat fish stock.  Simmer wrapped balls for about
five minutes,  remove pan from heat and leave aside for 1 to 2 minutes.
During  simmering prepare the presentation plates as below.  To
present: 1. Pour sauce onto plates (forming the "sea")  2.  Place two
artichoke bottoms on each plate , laying two layers of  trimmed
artichoke leaves around each bottom.  3.  Remove fish balls from stock
and make three cross-wise inci-  sions on top of each.  (Cling wrap
will fall away, and cut "blossoms"  reveal their layers and "pollen' of
sea urchin roe.) Lifting it clear  of its cling wrapping, place one
fish ball on each artichoke bottom.  4.  Add watercress and cooked sea
urchin (or alternative garnish) to  each plate.  From "Champion Recipes
of the 1986 Hong Kong Food Festival".  Hong  Kong Tourist Association,
1986.  Posted by Stephen Ceideberg; October 29 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4224
Calories From Fat: 1417
Total Fat: 162.1g
Cholesterol: 315.3mg
Sodium: 7323.7mg
Potassium: 20894.4mg
Carbohydrates: 506g
Fiber: 166.2g
Sugar: 104g
Protein: 195.6g