Ingredients :
Grouper and Clams raviolis
-5x160 grams Grouper filet (Clean and skin off)
- 45 pcs Clams (Medium size)
-30 pcs Wanton Skin
-4 cl White wine
-100 grams peel and clean of each (Butternut /Parsnip / Potatoes and Swede)
- 10 pcs Baby Zucchini
-20 cl Carrot Juice
-20 cl Orange Juice
-3 grams curcuma powder
-100 grams Butter
-20 cl Cream
- 2 pc Shallots
- 1 pc Carrots
-100 Grams Button Mushrooms
-40 grams Ricotta cheese
-10 grams Chives
-5 grams Micros Herbs
-Thyme /Garlic /Parsley/Salt/White pepper/Sugar as required
Methods :
For the Raviolis
-Cooked the clams over high heat with shallots, carrots ,thyme and garlic . Deglaze with white wine and once the clams are open , remove the meat and keep aside . Store the juice in the fridge
-Chop the clam meat,mushrooms and shallots
-Sauter the shallots and the mushrooms, followed by the clams .Check seasoning and once cool down, add the ricotta and the chopped chives
-Once the mixture is ready, make small raviolis with the wanton skins. Count 3 pieces per portions
For the Fish
-Season the filet. Pan seared over medium heat with olive oil and bake in the oven for 4 minutes and allow to cool. Apply a thin layer of fish mouse (mixture of fish meat and cream ) on top of the fish filet.
-Slice the baby zucchini and place over the fish mousse, giving a fish scale like design and bake for another 2 minutes .
For the root Vegetables
-Peel and dice the vegetables , baked them in the oven with butter covered with an aluminum foil. Once soft , blend and finish with butter.
For the sauce
1-Reduce the juices and curcuma powder till a light syrup consistency . Lower down the heat and emulsify with butter using a small whisk .Stop whisking until the right consistency.
2-Take the clam juice, heat it add the cream and finish with butter
For the Garnishes
1-Make small balls of carrots, radish , squash and zucchini . Blanched them in salted water and glazed with butter and little sugar. Plate as per the picture and serve