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Cigar

  • Brick Pastry 20 pc
  • Maple Syrup 50 g

Seabass Rilette

  • Seabass, baked and shredded 300 g
  • Tobiko 50 g
  • Chervil, chopped 10 g
  • Celery, brunoised 30 g
  • Best Foods Real Mayonnaise 80 ml
  • Extra Virgin Oil 5 ml
  • Salt 5 g
  • White Pepper Powder 2 g

Dashi Mayonnaise

  • Dashi Powder 20 g
  • Bonito Flakes 5 g
  • Best Foods Real Mayonnaise
  • Water 20 ml
  • Salt 2 g
  • White Pepper Powder 4 g
  • Sugar 2 g

Garnish

  • Edible Potato Flakes to garnish
  • Beetroot Crumble 50 g
  • Red Garnet Cress 2 g
  • Coriander Cress 2 g
  1. 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.
  2. Seabass Rilette

    • Combine all ingredients together.
    • Transfer to piping bag.
    • Pipe into cigar brick pastry and coat with beetroot crumble.
  3. 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.
  4. Garnish

    • Pipe dashi mayonnaise onto cigar.
    • Garnish with red garnet cress and coriander cress.