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위에 보이는 제가 몇년전에 대회에 가지구 나간 작품입니다. 위에 노란색의 쏘쓰는 인삼차와 "츄러플"과 "새프론" 비어브랑 쏘스.(츄러플은 장난아니게 비싼 버섯종류!! 아주 특이한 향을 가지구 있다. 전세계 요리재료중에서 가장 비싼재료중의 하나로 손꼽힌다.). 내가 대회에 가지구 나간 요리중에서 개인적으로 제일 좋아하는 요리다. (새프론이란 꽃의 몽우리라고 할까나? 스페인의 파에야에는 꼭 들어가야할 재료이다. 세계의 스파이스중에서 제일 비싼 스파이스이다. 몇백년전에는 미술에서만 쓰이던 세프론이 요리에 쓰이게 된 스토리 있지만 너무 길어서 안할란다. &-_-;; Competitor 318 Max Lee Pacific Rim Fusion - (open) class k311 Pacific Rim Fusion Menu Description Sumac Seasoned Cray Fish halve With Enchilada Of Forrest mushroom, Saute'ed Soya Beans and Ginseng tea & Truffle Buerre blanc.
Recipe For Pacific Rim Fusion *Roasted Live Cray Fish Method Live cray fish small size 2 Deshell the cray fish sear on hot Sumac 40gm non stick pan. Xtra virgin olive oil 10gm Season and in the oven for Sea salt 5gm 6min 190 cc. White pepper 5gm *Enchilada Of forrest mushroom Method Porcini mushrooms 200gm Oyster mushrooms 100gm Melt the butter in large pot. Shallott 1 and 1/2 saute'ed brunoised shallott Garlic chopped 20gm in hot frying pan add chopped Ginger chopped 20gm garlic and ginger and add Sea salt 5gm bunoise cep's and shitake Sansyo powder 10gm mushroom cook it off until White pepper 3gm golden brown. add bread crumb Japanese bread crumb 120gm and oil mix and cook off. Mirin 5gm Remove from the heat into Yamasa soy sauce 5gm the mixing bawl. Xtra virgin sesame oil 5gm When it's cool down spread Truffle oil 5gm mixture into totilla sheet Butter 60gm and roll. Cucina totilla sheet 16 inch 4 Before put into oven brush Potato flour 80gm with sweet thai chilli sauce, Hot water 80gm sprinkle pamesan, Pamesan cheese powder 80gm and maori herb into oven for Kawakawa maori herb 60gm 10min 190 cc Sweet thai chilli sauce 40gm *Chives Oil Method Chives 80gm Chop the chives very fine and Avocado oil 20gm mix with oil. *Saute'ed Soya Beans & Oriental Mushrooms Grape seed oil 40gm Method Soya bean meat 160gm Oyster mushroom 100gm Saute'ed soya beans in a hot Enoki mushrrom 100gm copper pan and add sesoning. Sea salt 10gm Saute'ed mushrroms in a hot White pepper 10gm pan and add seasoning Butter 60gm into oven for 5 min. (oven temperature 190cc) *Ginseng Tea & Truffle buerre blanc Ginseng Tea Method for Ginseng tea Shitake mushroom 10 Heat up the large pot and Water 800ml saute' chopped shallott, Shallott 2 shitake, ginger,pine nut, 3 inch ginger 1 dried red date. Dried ginseng 3 Add water and ginsengs, Whole ginseng 1 sea kelp, bonito flake Bonito flakes 5gm ginseng powder reduce Yamasa soy sauce 40gm into1/4 and add soysauce, Sea kelp 4cm x 4cm x 1 saffron and drain. Butter 40gm Dried red dates 10 Pine nut 40gm Saffron 3gm Ginseng tea powder 10gm Ginseng Tea & Truffle buerre blanc Method Ginseng tea 200ml Butter 5gm Heat up the Ginseng tea into Mirin 5gm small sauce pot add soy, Yamasa soy sauce 5gm sesame oil,truffle oil,mirrin, Xtra virgin sesame oil 5gm cream,butter and Truffle oil 5gm seasoning. Thicken Arrow root flour 20gm it with arrow root flour. Water 1/2 cup Sea salt 3gm White pepper 3gm Cream 1/2 cup Method *Garnish Finely sliced spring onion Spring onion 20gm into cold water. Totila strips 40gm Young salery 100gm Poach the young salery in boiling water for 30 sec into oven for 5min. Sprinkle pamesan powder on a finely cut totila strips. Bake in the oven till crispy
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출처: Cookin' jazz~!! 원문보기 글쓴이: jazz요리사
