Difficulty:[usr 4]
Sichuan-style pan-fried prawn tails on honey and curry rice, ginger powder.
Cook the rice in boiling salted water, keep it crunchy, drain, add the honey and the curry, cook again for 5 minutes, re-wet if necessary, salt, pepper and set aside. Peel the prawns, just the tails, keeping the heads and tail ends. Crush and chop the degermed garlic, chop the chives, crush the Sichuan pepper. Peel, peel and seed the tomato, cut it into small dice. Fill a small square porcelain dish with rice, keep warm. Quickly fry the salted prawns, add the garlic and ginger, the Sichuan and the diced tomatoes. Deglaze and flambé with cognac, place 2 pieces of prawns on each dish of rice, sprinkle with chives and powder with ginger.
Raw salmon sashimi marinated in sesame oil and ginger, anchovy butter, peppermint and white sesame.
Cut the salmon fillet into pieces of about 50/60 g, peel the ginger, cut it with a slicer into very thin strips, marinate in sesame oil. Prepare the anchovy butter, place a fillet of drained salmon in a small porcelain dish, place a quenelle of anchovy butter on each, give a few turns of the pepper mill, add a hatching of peppermint and a few white sesame seeds . Be careful to keep the anchovy butter cold and prepare the quenelle just before sending. The difficulty of this recipe is that you have to prepare a hot dish at the same time as a cold one. Even if it seems complicated, a little tact and attention will allow you to make this presentation with great success.
For the anchovy butter, a little drained anchovies in oil, crushed with butter and a good turn of the pepper mill.
A creation of Chef Hubert
