Ingredients
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.
| 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 |
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
