Medallions of Rock Lobster with Herb & Tomato Salsa, Pan Fried Barramundi Fillet on Asparagus with Sauce Hollandaise, Double chocolate cake with Armagnac crème Anglaise

Medallions of Rock Lobster with Herb & Tomato Salsa

 

 
 

Stage	Ingredient	Quantity	Method
1	Salsa Vine ripe tomatoes Virgin olive oil Lime juice Chervil Opal basil Chives Black pepper Freshly milled Sea salt	200g 30ml 1/2 lime 1/4 bunch 1/4 bunch 1/2 bunch	Blanch skin and deseed tomatoes. Cut into small dice. Reserve half the basil and chervil for garnish. Mix oil, lime juice and seasoning. Add tomato, snipped chives and remaining chervil and opal basil leaves.
2	Court Bouillon Celery Onion Parsley sprigs White wine vinegar White peppercorns Coriander seeds Water, cold	50g 150g 5 10ml 5     1 Liter	Bring all ingredients to the boil and simmer for 15 mins, strain.
3	Rock lobster, live	1kg	Poach lobster in court bouillon for 10 mins. When cooked remove and cut through into medallions, leaving the shell on.
4	Serve Lobster tail Salsa Basil chervil		Serve lobster medallions with salsa and garnish with basil and chervil.

 
 

Pan Fried Barramundi Fillet on Asparagus with Sauce Hollandaise

 
 

 
 

Stage	Ingredient	Quantity	Method
1	Barramundi fillet Butter Oil Flour	1x 200g 50g 30ml 25g	Season the fillet and coat lightly with flour. Fry in oil and butter until golden brown colour and just cooked.
2	Hollandaise sauce White pepper, cracked White wine vinegar Water Golden shallots Butter, clarified Egg yolks Lemon juice	2g 10ml 10ml 10g 150g 3 1/2 lemon	Reduce the pepper, vinegar, water and shallots until reduced by two thirds. Add egg yolks and cook oven bain marie to a sabayon stage. Add the clarified butter slowly. Finish with lemon juice.
3	Asparagus Butter	1/2 bunch 10g	Trim and wash well. Peel base. Cook in boiling water. Refresh in iced water. Dry then toss in warm butter.
4	Service Asparagus Barramundi fillet Hollandaise Pomme Nature		Place hot asparagus in the center of hot plate, place Barramundi on asparagus. Nap half the Barramundi with hollandaise. Serve potatoes on side.

 
 

Pommes Nature

Stage	Ingredient	Quantity	Method
1	Desiree potatoes	200g	Turn cocotte size. Boil in water until cooked.

 
 

 
 

Double chocolate cake with Armagnac crème Anglaise

 
 

 
 

Stage	Ingredient	Quantity	Method
1	Dark chocolate Couverture Unsalted butter Eggs Caster sugar Self raising flour	250g     175g 6 140g 30g	Butter and flour cake tin. Melt chocolate and butter au bain marie. Whisk eggs and sugar until a sabayon stage over bain marie. Fold chocolate into sabayon then gently fold in flour. Pour into cake tin and bake at 160c for 1 hour. Cool in the tin.
2	Crème Anglaise Armagnac Egg yolks Caster sugar Milk Cream Vanilla bean	40ml 6 65g 500ml 150ml 1	Mix sugar, yolks and Armagnac. Heat milk, cream and vanilla pod. Pour onto sugar mixture. Return to the stove and cook until mixture coats the back of the spoon.
3	Serve Chocolate cake Crème Anglaise		Portion cake and serve with sauce.