Difficulty: 4/5
Sichuan-Style Pan-Fried Prawn Tails on Honey and Curry Rice with Ginger Powder
Cook the Thai rice in boiling salted water until just crunchy. Drain, then stir in the honey and Indian curry. Simmer for 5 minutes, adding a splash of water if needed. Season with salt and pepper, and keep warm.
Peel the prawns, retaining the tails, heads, and tail ends. Crush and chop the degermed garlic clove, finely chop the chives, and crush the Sichuan pepper. Peel, seed, and dice the tomato.
Mound the rice into small square porcelain dishes and keep warm. Quickly sear the salted prawns in olive oil, adding garlic, ginger powder, Sichuan pepper, and tomato dice. Deglaze with cognac and flambé. Place 2 prawns on each rice portion, sprinkle with chives, and dust with extra ginger powder.
Raw Salmon Sashimi Marinated in Sesame Oil and Ginger, with Anchovy Butter, Peppermint, and White Sesame
Cut the salmon fillet into 50-60g portions. Peel the ginger and slice it paper-thin using a mandoline. Marinate the salmon in sesame oil with ginger strips.
For anchovy butter: Crush drained anchovy fillets with softened butter and freshly milled pepper.
Arrange salmon in small porcelain dishes. Top each with a quenelle of cold anchovy butter, a grind of pepper, fresh peppermint leaves, and white sesame seeds. Prepare quenelles just before serving to keep them chilled.
The key challenge is timing a hot prawn dish alongside a cold sashimi—precision and practice ensure stunning results.
A creation of Chef Hubert, drawing on years of fine dining expertise for this bold fusion of Sichuan heat and delicate raw fish elegance.
