John Myers
Contents
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Ingredients
Fresh fish
- Salmon fillet
- Tuna steak
seafood
- Prawns
- Scallops
Spices
- Lemongrass
- Black garlic
- Lemon butter
- Prickly pear
- Ground black Kampott pepper
- Gray sea salt
- Lime zest
Instructions
- You start by cleaning and salting the seafood and fish. Then they peel the prickly pear and cut it into slices. Now sprinkle everything with lime zest.
- Melt lemon butter on a sufficiently large plate. Cut the black garlic into slices and knock the lemongrass vigorously. Heat them to the highest level without the butter turning brown.
- Now place the prawns, then the salmon and scallops, one after the other, and finally the tuna on the plate.
- Now it has to be done quickly ------- because you have to turn the tuna immediately, let it take color and take it out again. Then immediately afterwards turn the prawns and scallops and remove them. Finally, they take out the salmon.
- Place the pork fig slices on the plates and the scallops on top with a slice of garlic. Now spread the rest of the fish and the prawns all around, sprinkle with pepper and drizzle with the now browned butter.
- This fits e.g. Baguette or a cream savory puree.
