Seafood Gumbo Aspic

Name: Seafood Gumbo Aspic
Yield: 10
Ingredients: 1.0kg Prawn Shells; 100.0ml Knorr Concentrated Chicken Stock 1kg; 3.0l Water; 1.0pc Carrots; 2.0pc Onions; 1.0pc Celery Stalk; 2.0pc Bay Leaf; 3.0pc Garlic Cloves; 2.0g Parsley; 5.0pc Cloves; 1.0tsp Black Ground Pepper; 2.0g Basil Sprig; 1.0pc Fresh Thyme Sprig; 5.0pc Gelatine Sheet; 10.0pc Mussels; 10.0pc Prawn Meat; 10.0pc Squid Ring; 100.0ml White Balsamic Vinegar; 100.0ml Water; 100.0ml Sugar; 15.0pc Daikon, diced; 5.0g Viola Flowers; 30.0g Caviar; 10.0g Affilla Cress

This chic tapas creation features a decadent seafood gumbo that’s packed with fresh prawns, mussels, squid and clams. Pickled daikon adds a touch of sweet-sour flavour to the appetiser, while viola flowers bump up the presentation to a 10.

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Gumbo

Prawn Shells 1.0 kg
Knorr Concentrated Chicken Stock 1kg 100.0 ml
Water 3.0 l
Carrots 1.0 pc
Onions 2.0 pc
Celery Stalk 1.0 pc
Bay Leaf 2.0 pc
Garlic Cloves 3.0 pc
Parsley 2.0 g
Cloves 5.0 pc
Black Ground Pepper 1.0 tsp
Basil Sprig 2.0 g
Fresh Thyme Sprig 1.0 pc
Gelatine Sheet 5.0 pc
Mussels 10.0 pc
Prawn Meat 10.0 pc
Squid Ring 10.0 pc

Pickled Daikon

White Balsamic Vinegar 100.0 ml
Water 100.0 ml
Sugar 100.0 ml
Daikon, diced 15.0 pc

Plating & Assembly

Viola Flowers 5.0 g
Caviar 30.0 g
Affilla Cress 10.0 g

Western

Fish/Seafood

Main course

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Preparation

Gumbo
- Bake shrimp shells at 195°C until it is dried and it starts to brown at the edges.
- In an 8-quart pot, add Knorr Concentrated Chicken Stock, water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells and bring to boil.
- Reduce heat and simmer for 2 hours.
- Remove stock from heat and strain.
- Press all liquid from the shells and vegetables before discarding them.
- Return liquid to heat and reduce to 500 ml of stock.
- Bloom gelatine and add it to gumbo.
- Transfer to a mould and add seafood in.
- Allow to set before unmoulding.
Pickled Daikon
- In a pot, bring all ingredients to boil and cool down.
- Pickle daikon for 2 hours.
- Pat dry daikon and set aside.
Plating & Assembly
- Garnish with pickled daikon radish and viola flowers.
- Place aspic on the daikon and serve.

Western

Fish/Seafood

Main course

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Seafood Gumbo Aspic

Ingredients