Peel and clean the Norway lobster and season with salt and pepper
Wrap 3 pieces with the fish farce and roll in cling wrap and silver foil
Store in the fridge
Reduce the Noilly Prat, orange juice and white wine by half
Add the fish stock and simmer for 5 minutes.
Lightly thicken with the starch
Blend the warm sauce with the herb leaves and add the different oils very slowly until emulsified
Strain and season as required and needed
Cut the pea sprouts in 5 cm lengths, wash and dry them
Mix the lime juice, oils, mustard and seasoning to a nice tasty dressing
Before serving mix the dressing with the sprouts, apple and kernels
Amaranth – Crystalline:
Cook the glucose and butter to 150°C and cool it down on baking paper
Blend the cold glucose very finely
On a silicon mat place a stencil (15cm x 3cm) and sprinkle the sugar powder over
Sprinkle the amaranth on top and bake at 180°C for 2-3 minutes
Still warm, place over a 4cm diameter roll and chill down
Poach the Norway lobster rolls for 2 minutes in 90°C water
Let rest for 3 minutes
Unpack and cut in half
Serve with the salad and the crystaline on a warm plate
Courtesy of Dieter Muller at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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» 9h ago