Soup
Soup by Chef Chandra.
Bahan-bahan yang dibutuhkan
300 gr Butternut squash (peeled cut small)
1 tbs Garlic chopped
1 tbs Onion
200ml Chicken stock
2 gr rosemary
50 gr carrots (peeled cut small)
20 gr butter
Carrot stuffed:
2 pcs Baby carrot cut half (blanched)
70% dark chocolate couverture
2 pcs Rosemary fresh
Chicken breast (seasoned & roasted )
Salt and pepper
1 tbs garlic chopped
1 tbs onion chopped
5 gr Parsely
Edible flower for garnish
Chocolate dressing:
80 gr chocolate 56 % couverture (tempered loose)
Infused Oil mixture:
3 tbs extra light olive oil
3 gr oregano fresh
3 gr rosemary fresh
3 gr black pepper corn
A pintch of rock salt
Mustard lemon honey dressing:
1 tsp mustard
1 lemon
2 tbs honey
1 tbs white vinegar
100 ml salad oil
200 gr Salmon (skinless and cut cube)
1 pcs beet root (in skin boiled)
1 pcs Baby eggplant (cut half )
4 pcs Shallot
4 pcs garlic
1 pcs sweet potato (blanched and cut)
1 pcs red radish (cut half)
4 pcs asparagus (cut half)
4 pcs yellow and red cherry tomato
1 stalk broccoli
60 gr mixed colour fussili (blanched and saute with olive oil, garlic and parmesan grated to taste )
30 gr shaved parmesan cheese
Langkah-langkah
1 Saute garlic, onion, rosemary, carrot, butternut squash pour chicken stock and boiled until soft.
2 Add seasoning to taste.
3 Blend into soup consistency and after strain.
4 Reheat and finish with butter.
5 Remove centre part of the carrot after blanched to make space for filling.
6 Infused chocolate wirh rosemary on a bain marie system.
7 Slice the roasted chicken and fill on top carrot with chocolate and garnish with herbs and edible flower.
8 Medium poached salmon with seasonal roots vegetables and chocolate herbs & lemon honey mustard dressing.
9 Method Chocolate: Melt chocolate while warm whisk in infused oil slowly into the chocolate until well mixed.
10 Method Mustard lemon honey dressing: In a bowl whisk in mustard, lemon and honey then gradually add oil into the mixture until well mixed adjust seasoning with salt and pepper.
11 Method salmon: Season salmon with salt and pepper and poached in warm infused oil just until salmon medium cooked and removed from oil.
12 In a baking tray season all the vegetables with salt, pepper and sprinkle with olive oil.
13 Baked in medium high temperature until gets nice brown colour.
14 On a plate drizzled the chocolate dressing and arrange the vegetables and salmon.
15 Garnish with parmesan shaved and herbs then on top drizzle with some lemon honey mustard dressing.
16 Serve warm.
