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Justin Quek's variation of seafood, fresh ginger and lime, crispy vegetables

11 September 2006

INGREDIENTS

(serves four)

140g sea bass fillet with skin (cut into four pieces)
140g sea scallop
2 Maine lobster (blanched and deshelled)
1 tbs chopped fresh ginger
100ml sweet wine (Muscat Beaumes-de-Venise)
200ml fresh cream
60g butter cube (unsalted)
1 fresh lime
Salt to taste
A pinch of cayenne pepper
20 sticks cooked green courgettes
12 coriander leaves
50g julienne of carrot
50g julienne of celery root
50g julienne of white leek
30g plain flour
30ml olive oil

METHOD

Reduce chopped ginger and sweet wine to almost dry. Add fresh cream bring to the boil and simmer for a minute. Strain and keep aside.

Prepare crispy vegetables by mixing julienne of vegetables with flour. Deep fry at 180°C until golden brown. Place on a kitchen paper towel sprinkle with salt. Keep warm.

Heat a cast-iron sauté pan then sear the scallops with olive oil. Keep warm. Add sea bass - with skin facing down - at a moderate heat until crispy and turn quickly to seal the white side. Remove. Pan fry the lobster lightly (caution: do not overcook them). Heat up the courgettes in boiling salted water.

Arrange the seafood and courgettes on a plate. Keep warm in the oven.

For the sauce blend in the butter and season with salt cayenne and a generous amount of fresh lime juice.

Place the crispy vegetables in the centre of the plate. Pour on the sauce and garnish with coriander leaves.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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