L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series
Crispy Skin Amadai
- 1 kilo amadai fillet with scales on
- 100 grams clarified butter
- 100 grams pomace olive oil
- Salt and pepper (to taste )
Water Cress Puree:
- 1000 grams fresh watercress leaves (washed, blanched, drained then shocked in ice bath )
- 50 grams frozen fish stock
- 10 grams garlic
- Salt and pepper
- 100 grams pomace olive oil
Glazed Vegetables:
- 70 grams julienned carrots, (blanched )
- 70 grams julienned asparagus, (blanched )
- 70 grams julienned leeks, (blanched )
- 10 pieces asparagus tips (5cm), (blanched )
- 10 pieces baby leeks (5cm), (blanched )
- 5 pieces carrots (blanched )
- 40 grams butter
- 40 grams olive oil
- Salt and pepper (to taste )
- 5 pieces fresh sea urchin, (washed and chilled )
- In a pan, heat together clarified butter and olive oil. Place and arrange fish fillets on a rack skin side-up. Pour hot butter/oil mixture over the scales/skin until crisp. Finish fish in salamander or oven. Set aside.
- To make the puree, blend blanched watercress and stock in a blender. Season with salt and pepper. Blend mixture until smooth then emulsify with oil. Set aside and chill.
- Sauté blanched vegetables in butter, season with salt and pepper then add chicken stock. Cook until vegetables are heated and glazed with butter stock.
- Spread or dress the bottom of the plate with watercress puree. Arrange glazed vegetables on it. Lay cooked amadai fillets on top of glazed vegetables then garnish the top of the amadai fillet with the seasoning, vegetable oil and sea urchin. Serve.
