Beef plate study

Tuna tacos with gribiche sauce: Tuna tartare

1. Dice 20g of tuna sashimi then mix it with chopped chives, salt and pepper

Tuna tacos with gribiche sauce: Gribiche sauce

1. Brunoise the eschalots, cornichons, capers, and chop the parsley set aside.
2. Put the whole eggs in a saucepan of cold water boil for 7 minutes, refresh in cold ice water. Peel shell and separate the white from the yolk and reserve. With 6 cooked yolk and 1 raw one, mustard, vinegar and grape seed oil make a mayonnaise, once this is done fold in all chopped ingredients. To finish micro plane the cooked 9 egg white into the mayo add lemon juice and seasoning

Tuna tacos with gribiche sauce: Tuile mix

1. Mix together the flour, sugar salt, butter, pancetta , egg whites, garlic paste until smooth

Coral trout with a fun gor dumpling: Fun gor dough (from Becasse)

1. Mix the flour with the oil in a stainless steel bowl. Add the boiling water and incorporate all ingredients well. Turn the bowl over onto a clean bench for 3 minutes, allowing the dough to steam itself and reach the desired consistency
2. Knead the dough until it is smooth and then rest it prior to rolling through a pasta roller or with a rolling pin to form thin sheets
3. Dust the bench surface with flour and cut the pastry into circles 7 cm in diameter. Place a small amount of the filling into the centre of the pastry circle. Join the edges of the pastry together and crimp the edges with a chinese ravioli maker or by pinching the pastry with the tips of your fingers to enclose the filling. When ready to serve, simply steam the dumpling until they become translucent and are cooked in the centre(firm). Refresh in salted iced water but not chilled completely. Reserve

Coral trout with a fun gor dumpling: Fun gor filling

1. Mix the prepared ingredients in a small bowl adding 1 tbsp of the Nahm Jim dressing to this mix.

Coral trout with a fun gor dumpling: Salad

1. Marinated wakame, available in most the asian food store

Smoked trout with vegetable escabeche: Citrus salt

1. Place the salt and sugar in in a mortar, orange and lemon over the mortar, to capture the aromatic oil with the zest. Add the coriander seeds and peppercorn and pound all the ingredients together to form a coarse aromatic powder

Smoked trout with vegetable escabeche: Tea smoke

1. On low flame lay a foil sheet, then your mix

Smoked trout with vegetable escabeche: Escabeche vegetables

1. Blanch the vegetables lightly then refresh in ice water, drain pat dry and set on the side, make sure that your vegetables are aldente

Smoked trout with vegetable escabeche: Escabeche marinade from Becasse

1. Heat a frying pan and lightly toast coriander and cardamom seeds with the saffron threads until they smell aromatic. Add the orange and lime juice and the verjuice, bring to the boil and simmer for a few minutes until reduced by a third, remove the pan from the heat and whisk in the olive oil and chili, season to taste. Pour over the vegetables while still hot and leave to marinate for 2 hours

Mud crab tian with gaspachio sorbet, herb tuile: Mud crab

1. Cook the mud crab for 12 min in a court bouillon and refresh in ice
2. Pick all the meat making sure that no shells and cartilage are in the mix
3. Freshly picked the crab should be very juicy and served on his own with the gaspachio sorbet but you can always add a little mayonnaise and some chopped coriander to the mix

Mud crab tian with gaspachio sorbet, herb tuile: Tuile mix

1. Mix together the flour, sugar salt, butter , egg whites, garlic paste until smooth
2. Then add the herbs when you spread the mix on a silkpat
3. do a tian in a square cutter with layer of ocean trout and avocado(mix with olive oil seasoning and chives)leave a well in the middle of the tian(use the smallest round cutter) so you can fill with the cream

Mud crab tian with gaspachio sorbet, herb tuile: Gazpacho sorbet

1. Blanch, peel and deseed tomatoes.
2. Place all gazpacho ingredients together and marinate for at room temp for 1 hour.
3. Blend until smooth, strain through a fine sieve reserving liquid
4. Combine sugar syrup ingredients, bring to boil, add to gazpacho juice .

Mud crab tian with gaspachio sorbet, herb tuile: Pea Puree

1. Sweat without colouring the eschallots and garlic then add your green peas, toseed it together for 30 secondes, season and add your vegetable stock
2. Bring to the boil, then drain the peas(keep your vegetable stock on the side)
3. Put the peas in a mixer and blitz adding slowly the stock to get the right consisitency
4. Put the mix through a sieve and then reserve it in a little metal bowl cooling on ice, so the green colour still intact