Ingredients
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cooked lobster meat | 160 gm |
| Mango | 80 gm |
| Pickled fennel | 60 gm |
| Mayonnaise | 4 tbsp |
| Cilantro leaves | 1 sprig |
| Haddock | 50 gm |
| Idaho potato | 200 gm |
| Cream | 100 gm |
| Lemon verbena oil | 2 tbsp |
| Botan shrimp legs | |
| Salt | |
| Pepper |
Method
Mix lobster meat with diced mango, pickled fennel, chopped cilantro leaves, salt and pepper, and 1 tbsp of mayonnaise. Cook the Idaho potato with smoked haddock and cooking cream, puree & sieve. Fry botan shrimp legs with flour and keep warm. Mix lemon verbena oil with mayonnaise and pipe into decorative dots.
Arrangement: Pipe haddock potato puree at the bottom of La Rose, arrange the lobster salad above and dots of lemon verbena with crispy botan shrimp legs.
Products Used
Medium La Rose Dark
- 15-18 g / 0.53-0.63 oz. /pc.
- 10 pcs. / tray, 4 trays / box
- Ø: 60 mm, 2.36 in
Mini La Rose Dark
- 5-8 g / 0.18-0.28 oz. /pc.
- 28 pcs. / tray, 3 trays / box
- Ø: 43 mm, 1.69 in
