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Fillet Mignon Preparation

Mouselline Potato Preparation

  • Lemongrass and Ginger Juice 600 ml
  • Cooking Crème 200 ml
  • Margarine 50 g
  • Salt, to taste
  • Some Pepper, to taste
  • Lemongrass, small cut 4 pc
  • Fresh Young Ginger 10 g
  • Water 1200 ml
  • Salt 10 g
  • Sugar 20 g

Tom Yum Emulsion Preparation

Thai Style Wok Fry Vegetables Preparation

Halibut & Lobster Mousse Preparation

  • Lobster Meat (tail portion) 300 g
  • Fresh Celery, chopped 10 g
  • Onion, chopped 20 g
  • Garlic, chopped 10 g
  • Cooking Crème 100 ml
  • Egg White 1 pc
  • Salt 10 g
  • White Pepper 5 g
  • Halibut 400 g
  • Some Lobster Claws and Leg Meat, as needed
  1. Fillet Mignon Preparation

    • Marinate tenderloin by gently rubbing it with 160g of Tom Yum paste and olive oil. Use a kitchen twine to make it round, nice and tight, then chill to marinate for 2 hours.

  2. Mouselline Potato Preparation

    • Boil all the ingredients for Lemongrass and Ginger Juice in a pot till it has been reduced by half. Strain, and return the stock to the pot. Whisk in mashed potato swiftly.
    • Meanwhile in a separate pot, simmer cooking crème and margarine together. Once ready, add it to the lemongrass and ginger juice with mashed potato mix, and whisk till smooth. Season with salt and pepper to taste.
    • Pass through a wire mash for a silky texture. Check taste and set aside.
  3. Tom Yum Emulsion Preparation

    • Tom Yum Emulsion: Boil cashew nuts till soft, remove, and process in a food processor with half of the boiling water till soft. Pass the processed cashew through a sieve. Set aside.
    • In a small pot, boil water and tom yum paste. Let the soup reduce to about a quarter.
    • Using an immersion hand blender, slowly add the cashew paste into the tom yum soup pot and blend till emulsified. Set aside.
  4. Thai Style Wok Fry Vegetables Preparation

    • Thai Style Wok Fry Vegetables: Boil water with some salt and blanch the tofu and enoki mushrooms. Set aside.
    • Heat up a little oil in a wok to stir-fry garlic and chilli. Toss in the tofu and enoki, and add in rock sugar honey sauce, fish sauce and chopped basil leaves. Stir carefully and evenly. Check taste and set aside.
    • Blanch water spinach till cooked, and press out excess water from the greens. Stir-fry the spinach with garlic, chili, rock sugar honey sauce, fish sauce.
  5. Halibut & Lobster Mousse Preparation

    • Use a food processor, add the first 5 ingredients and process at slow speed for 3 minutes before slowly increasing the speed. Add in cooking crème and let it run for another 10 minutes.
    • Pour in egg white, salt, and pepper, and continue to blend for another 8 minutes till smooth. Place the mousse into a piping bag. Set aside.
    • Spread cling film, and place the fish fillet on it. Pipe about 150g of mousse on the fillet. Arrange the claw and leg meat on the mousse and spread the mousse with small spatula to form a half-moon shape.
    • Once nicely shaped, slowly and gently roll over 4 times to round it to a roulard. Tie both ends gently, yet tightly. Transfer the fish into a half moon terrine mould (halibut down) and slow steam at 70ºC for 13 minutes.
    • Remove beef from the chiller. Once ready, heat olive oil in a cast iron pan, and sear the beef all round. With a brush, rub the remaining tom yum paste, with some of the olive oil, all over the meat again.
    • Spread pistachios on a baking paper, and roll to coat the beef, ensure that all areas are covered with the nuts. Bake in a preheated oven at 130°C for 6 minutes, or according to the diners’ preferred doneness.
  6. To Serve

    • Portion accordingly, and assemble according to desired plating.

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