Seafood Gumbo Aspic
This chic tapas creation features a decadent seafood gumbo that’s packed with fresh prawns, mussels, squid and clams. Pickled daikon adds a touch of sweet-sour flavour to the appetiser, while viola flowers bump up the presentation to a 10.

Ingredients
Gumbo
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Prawn Shells 1 kg
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Water 3 l
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Carrots 1 pc
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Onions 2 pc
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Celery Stalk 1 pc
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Bay Leaf 2 pc
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Garlic Cloves 3 pc
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Parsley 2 g
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Cloves 5 pc
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Black Ground Pepper 1 tsp
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Basil Sprig 2 g
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Fresh Thyme Sprig 1 pc
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Gelatine Sheet 5 pc
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Mussels 10 pc
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Prawn Meat 10 pc
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Squid Ring 10 pc
Pickled Daikon
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White Balsamic Vinegar 100 ml
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Water 100 ml
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Sugar 100 ml
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Daikon, diced 15 pc
Plating & Assembly
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Viola Flowers 5 g
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Caviar 30 g
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Affilla Cress 10 g
Preparation
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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.
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Pickled Daikon
- In a pot, bring all ingredients to boil and cool down.
- Pickle daikon for 2 hours.
- Pat dry daikon and set aside.
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Plating & Assembly
- Garnish with pickled daikon radish and viola flowers.
- Place aspic on the daikon and serve.