Tuesday 1 September 2015

Grilled watermelon with crab stick by the Executive Chef of Double Tree by Hilton, Pune~




Ingredients:

500 gm watermelon horizontally cut into half4 noscrab stick
100 ml lemon juice
15 ml sesame oilsalt and pepper to taste4 gm castor sugar5.5 oz. (156 g) Alaskan king crab meat½ cup (115 g) of finely sliced spring onionsfew pieces of red radish thinly 10 gm ginger cut into julienne8 pieces of edible flowers petals15 gmtogarashi powder

Ingredients for avocado puree:
1 ripe avocado peeled with pit removed5 gm ginger minceda pinch of wasabi paste5 ml lemon juice5 ml sesame oilsalt to tastehalf a pinch of togarashi powder


Method:
-Prepare the avocado puree by scooping, mashing and whipping with a whisk until smooth.
-Add all remaining ingredients to the avocado puree and whisk until fully incorporated and blended. Check for seasoning and adjust if  required. Keep refrigerated.
-Take the watermelon and cut into half horizontally, removing the outer rind and cutting into 4 rounds with a 2 cm thickness and 9 cm  diameter.
-Place the cut watermelon in a deep bowl to marinate with the lemon juice, sesame oil, spring onion, sugar, salt and pepper and set aside  for 5 minutes.
-Preheat the grill and quickly grill the watermelon for about 1 minute on each side or until nice grill marks are achieved, remove from the  heat and chill for 10 minutes.
-Over a heated hot plate, sear the crab stick and set aside.
-With a butter brush, lightly paint the base of the grilled watermelon with sesame oil, then gently press the finely sliced spring onions  onto the base of the watermelon to form a crust, shaking off any access onion.
-Place the grilled watermelon in the center on the plate.
-Place the chilled crab stick on top of the grilled watermelon.
-Put 3 dollops of the avocado puree on top and at the base of the crab stick and then garnish with thinly sliced radish, ginger julienne and  edible flowers then finally lightly dust with togarashi powder.

Serve immediately.

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