Norway lobster in amaranth – crystalline with pea sprouts, apple salad

1. Peel and clean the Norway lobster and season with salt and pepper
2. Wrap 3 pieces with the fish farce and roll in cling wrap and silver foil
3. Store in the fridge

Sauce

1. Reduce the Noilly Prat, orange juice and white wine by half
2. Add the fish stock and simmer for 5 minutes.
3. Lightly thicken with the starch
4. Blend the warm sauce with the herb leaves and add the different oils very slowly until emulsified
5. Strain and season as required and needed

Salad

1. Cut the pea sprouts in 5 cm lengths, wash and dry them
2. Mix the lime juice, oils, mustard and seasoning to a nice tasty dressing
3. Before serving mix the dressing with the sprouts, apple and kernels

Amaranth – Crystalline

1. Cook the glucose and butter to 150°C and cool it down on baking paper
2. Blend the cold glucose very finely
3. On a silicon mat place a stencil (15cm x 3cm) and sprinkle the sugar powder over
4. Sprinkle the amaranth on top and bake at 180°C for 2-3 minutes
5. Still warm, place over a 4cm diameter roll and chill down

To serve

1. Poach the Norway lobster rolls for 2 minutes in 90°C water
2. Let rest for 3 minutes
3. Unpack and cut in half
4. Serve with the salad and the crystaline on a warm plate