Serves 4
Ingredients
Turbot
100g × 4 pieces turbot
2 slices thinly-sliced bacon
50g zucchini
25g pineapple
Butter
Olive oil
Flour
Salt & pepper
Gnocchi
200gMay Queen potato
1⁄2 whole egg
1 egg yolk
100g soft flour
2g salt
4g cumin powder
Cumin seeds,to taste
Clarified butter
Abalone
4 abalone
Japanese Sake, as needed
Salted butter, as needed
Sauce A
Balsamic vinegar, as needed
Sauce B
Parsley, as needed
Sauce C
1kgBlue lobster head
200g onions
160g carrots
60g celery
70g leek
2 cloves garlic
150g tomato paste
2 tomatoes
80g lemongrass
40g ginger
12g curry powder
1Lbouillon
1Lfresh cream
2 cans coconut milk
60ml brandy
100ml white wine
150ml olive oil
100g butter
1 bouquet garni
Salt,to taste
Garnish
8 mini sorrelsleaves
8 mini mustard leaves
Method
Turbot
Season turbot with salt andpepper and thencoat with flour. Sauté the fish in butter andolive oil à la meunière before roasting in the oven.Wrap the turbot with bacon and then sauté.Dice the zucchini and pineapple into 4mm-sized pieces and then sauté with olive oil.
Gnocchi
Roast potatoes in the oven and then peel. Add the egg, egg yolk, flour, salt, cumin powder and mix together. Use a fork to create the individual gnocchi and then boil.Heat the cumin seeds and butter in a frying pan, add the gnocchi and then sauté until lightly browned.
Abalone
Clean the abalone and steam in Japanese sake.Heat the butter in a frying pan and sauté the abalone.
Sauce A
Slowly boil down the balsamic vinegar in a saucepan. Put in a dispenser.
Sauce B
Boil the parsley, place in a blender with a little bit of the broth and mix. Put in a dispenser.
Sauce C
Clean the lobster head and chop into small pieces.Dice the onions, carrots, celery, leek into 5mm-sized pieces.Slice the lemongrass and ginger.Heat the crushed garlic with olive oil in a saucepan. Add the pieces of lobster and sauté, taking care not to burn. Add butter and sauté some more. Add brandy, white wine and boil down. Add tomato paste, tomatoes, lemongrass, ginger and curry powder and sauté. Add bouillon, coconut milk, fresh cream and flavour to taste with salt. Boil down for 25-30 mins. and strain.Flavour with salt and create froth using a hand mixer.
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