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Gumbo

  • Prawn Shells 1 kg
  • Water 3 l
  • Carrots 1 pc
  • Onions 2 pc
  • Celery Stalk 1 pc
  • Bay Leaf 2 pc
  • Garlic Cloves 3 pc
  • Parsley 2 g
  • Cloves 5 pc
  • Black Ground Pepper 1 tsp
  • Basil Sprig 2 g
  • Fresh Thyme Sprig 1 pc
  • Gelatine Sheet 5 pc
  • Mussels 10 pc
  • Prawn Meat 10 pc
  • Squid Ring 10 pc

Pickled Daikon

  • White Balsamic Vinegar 100 ml
  • Water 100 ml
  • Sugar 100 ml
  • Daikon, diced 15 pc

Plating & Assembly

  • Viola Flowers 5 g
  • Caviar 30 g
  • Affilla Cress 10 g
  1. Gumbo

    • Bake shrimp shells at 195°C until it is dried and it starts to brown at the edges.
    • In an 8-quart pot, add Knorr Concentrated Chicken Stock, water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells and bring to boil.
    • Reduce heat and simmer for 2 hours.
    • Remove stock from heat and strain.
    • Press all liquid from the shells and vegetables before discarding them.
    • Return liquid to heat and reduce to 500 ml of stock.
    • Bloom gelatine and add it to gumbo.
    • Transfer to a mould and add seafood in.
    • Allow to set before unmoulding.
  2. Pickled Daikon

    • In a pot, bring all ingredients to boil and cool down.
    • Pickle daikon for 2 hours.
    • Pat dry daikon and set aside.
  3. Plating & Assembly

    • Garnish with pickled daikon radish and viola flowers.
    • Place aspic on the daikon and serve.