Japanese Hors

Japanese Hors-d’Oeuvre
Chef: Jean Beddington
Restaurant Beddington’s - Amsterdam
King Crab
Preperation
- 1 cup of sushi rice,
Make 20 cubes from the sushi rice. Rub them with a little bit of wasabi
- Wasabi mayonnaise
mayonnaise. Place a few slices of avocado, cucumber and pieces of
- 2 king crab legs, cooked, taken out of their
king crab on each cube. Fold them in soy paper.
shell and sliced into small pieces of 2-3 cm
Serve with wasabi mayonnaise.
- 1 ripe hass avocado, sliced into strips
Finishing touch: Serve with wakame seaweed salad.
- ½ cucumber, sliced into thin strips
- 1 sheet of soy paper
Oysters on Japanese ginger and cucumber granite Peel the cucumber and remove seeds. Wash the spring onions. Place
- 12 oysters
the cucumber, spring onions and Gari in the blender and mix until
For the granite:
pureed. Place granite in a container and put in the freezer. Mix every
- 1 bundle of spring onions
half-hour until the puree is frozen. Open and cut free the oysters.
- 1 cucumber
Remove from shell. Take the granite out of the freezer and scrape 12
- 1 small pack of Gari (Japanese ginger)
balls. Place inside the oyster shell and place an oyster on top.
Roll of squid with smoked salmon
Bring a large pot of water to a boil with a little salt. Gently slice the
Serves four people:
outside of the squid in a checked pattern. Briefly dip the squid in the
- 1 cleaned squid of 20-24 cm cut open lengthwise
boiling water, and dip it in ice-cold water immediately afterwards.
- 1 teaspoon wasabi
Pat dry and rub the inside with wasabi. Cover with and roll into the
- 3 slices of smoked salmon
smoked salmon. Cut into thin slices and serve with soy sauce.
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Seasonal vegetables
and glazed prawns with spicy peanut butter
(for 4 people)
Chef: Pascal Barbot
Restaurant L’ Astrance***- Paris
For the stock:
Preperation
- seasonal vegetables (Chioggia beetroot,
Prepare the stock to cook the vegetables. Crush the lemon grass in
parsnip, parsley, carrot, black radish,
a mortar and pestle then cut the ginger into strips. Place the water, gin-
Chinese radish, etc.)
ger, lemon grass and soy sauce into a saucepan. Let it simmer
- 1 l of mineral water
for 10 minutes and then filter it.
- rock salt and ground pepper
- 1 cinnamon stick (in particular the base)
Sort, rinse and chop all the vegetables. Put the vegetables in the
- 2 cm of extremely fresh ginger root
stock and cook the vegetables, they should still be crunchy. Drain the
- 1 tsp of soy sauce
vegetables when they are cooked, check the stock seasoning. Serve
- a few leaves and flowers currently available
with the prawns glazed in a frying pan (at the last moment). Serve the
(celery shoots, ground ivy, borage, garlic
peanut butter on the side of the plate.
flower, etc.)
- 8 nice prawns
For the peanut butter, toast the peanuts in a frying pan and leave them
to cool. Mix them with all the ingredients and chop them in a food
For the peanut butter:
processor.
- 50g of sweet butter
- 100g of toasted salted peanuts
You can also serve this dish with a red curry based coulis.
- 1 tsp of garlic juice
- 1 tsp of ginger juice
- juice of ½ lime
- a few pieces of cumbava peel
- ½ tsp of 5 spice
- small quantity of dry peppers
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“Suquet”of Rubio
Rocky fish or blackbelly rosefish and prawns
Chef: Carles Abellan
restaurant Comerç24*- Barcelona
For the Suquet stock:
8 prawns, 3 cloves of garlic,
4 parsley leaves, 1 tomato,
1 gr. of Vera (smoked) paprika
powder, H2O
For the Suquet purée:
3 Mona Lisa potatoes,
3 cloves of garlic, 1 gr. of Vera
(smoked) paprika powder
For the suquet sauce:
Preperation
Peel the prawns, reserve the tails and make an essence with the head and
reserve it. Lightly fry the garlic, parsley, paprika and tomato, and separately sauté
the skin of the prawns and add the herb mix, lightly fry it all together with liquid
just to cover, boil slowly for 10 minutes and infuse 20 minutes. Drain.
Cut the garlic and lightly fry it. Peel and “crack” the potatoes (cut them halfway
through and snap them open) and add to the garlic, start to brown, add the
paprika and cover with the suquet stock, and boil till the potato is well cooked.
Drain the potato and keep the potato and the liquid separately, pass the potato
through a sieve and correct the salt.
Take the left-over liquid from the purée, add the essence, correct the salt, and if
appropriate add a little of the purée to thicken the sauce.
Garnishes:
50 gr. pure pine kernel paste,
1 bunch of chervil, 1 slice of bread, 1
bunch of chives, 1 tomato,
1 clove of garlic, extra virgin olive oil.
Put the paste in the dispenser bottle. Remove the tips from the chervil.
Cut and toast 1 cm cubes of bread. Cut the chives very fine.
Make 1 cm cubes of tomato. Make 0.1 cm cubes of garlic.
Fish:
Remove the skin and bones and divide into 50 gr. pieces. Season and cook
lightly on the griddle. Cook the prawn tail lightly on the griddle.
Finishing and presentation:
Place the prawn on top of the fish and carefully arrange
the other ingredients around it, playing with the colours.
www.ChaudDevant.com
Gressingham Duck
from Suffolk, England
Chef: Paul Cunningham
Restaurant The Paul*- Copenhagen
Ingredients:
-Duck
-Bacon
-Mandarin
-Indonesian pepper
Preperation
The duck legs, de-boned and slightly flattened – are to be salted
overnight with plenty of thyme and a touch of garlic.
Day after – they are poached tender, most gently, in duck fat
with a little orange peel. Roast the well seasoned breasts on the
bone, pink. Crisp the legs in their own fat and rest together with the
breasts. Serve the duck with a dressed salad of sprout leaf, sliced
challottes, chervil & chives. Cubes of lightly salted ‘paté de fruits’ of
mandarin.
Dress with the duck reduction, and grate fresh Indonesian pepper
over the hot dish at the table – the sour, bitterness of the pepper
cuts the richness of the duck before you even taste the dish.
Warm regards – Paul
www.ChaudDevant.com