Cigar
At first glance, these tapas bear a striking resemblance to spring rolls. But the moment your diners pop these in their mouths, they'll be hit by a kaleidoscope of tastes and flavours—from the seabass rilette to the special dashi mayonnaise.
Ingredients
Cigar
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Brick Pastry 20 pc
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Maple Syrup 50 g
Seabass Rilette
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Seabass, baked and shredded 300 g
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Tobiko 50 g
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Chervil, chopped 10 g
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Celery, brunoised 30 g
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Best Foods Real Mayonnaise 80 ml
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Extra Virgin Oil 5 ml
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Salt 5 g
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White Pepper Powder 2 g
Dashi Mayonnaise
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Dashi Powder 20 g
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Bonito Flakes 5 g
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Best Foods Real Mayonnaise
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Water 20 ml
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Salt 2 g
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White Pepper Powder 4 g
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Sugar 2 g
Garnish
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Edible Potato Flakes to garnish
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Beetroot Crumble 50 g
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Red Garnet Cress 2 g
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Coriander Cress 2 g
Preparation
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Cigar
- Brush maple syrup on brick pastry.
- Combine two pieces and trim to desired size.
- Use a cylinder tube mould and bake at 150°C for 5 mins.
- Remove from mould and cool.
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Seabass Rilette
- Combine all ingredients together.
- Transfer to piping bag.
- Pipe into cigar brick pastry and coat with beetroot crumble.
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Dashi Mayonnaise
- Combine water, dashi, bonito flakes, salt, sugar and white pepper powder and bring to a gentle boil for 30 seconds.
- Set aside to cool.
- Fold in Best Foods Real Mayonnaise with Knorr Concentrated Chicken Stock and transfer to piping bag.
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Garnish
- Pipe dashi mayonnaise onto cigar.
- Garnish with red garnet cress and coriander cress.
