Constance Stay Safe Read More
Shrimp BIO in roulade, cristophine berlingot and coconut milk bisque
No of covers: 10 portionsShrimp mousseline- 400g Shrimp Procedures: 1) Shell, chastise the shrimp and dice them.
|
Coconut Jelly- 300gm Coconut milk Procedures: 1) In a saucepan bring to boil the coconut milk and curry leaf, after boiling remove it from the heat and let infuse for 30 minutes. Lemon Gel- 200gm Lemon juice Procedures: 1) In a saucepan mix all the ingredients and bring to boil for 2 to 3 minutes. |
Coconut milk bisque- 1.2kg Shrimp heads and carcasses Procedures: 1) Peel and slice the shallots and carrot. Peel and crush the garlic with the knife.
|
Crumble Coco- 200gm Breadcrumbs Panko Procedures: 1) Mix the clarified butter, Panko breadcrumbs and coconut powder. Green Cristophine Coulis- 350gm Cristophine leaf Procedures: 1) Peel the cristophine |
Berlingot de Cristophine- 10pcs Cristophine (Dia 5cm x 1mm thickness) Procedures: 1) Mix all without the washers of cristophine, in order to have a stuffing. |
Shrimp Roulade- 48pcs Shrimp BIO Procedures: 1) Spread the plastic film, lay 6pcs of shrimp and flatten them with a meat hammer and season. |