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Chef Fest 2016

Recipe: Seafood Terrarium

By July 14, 2016 No Comments
Chef

Chris Hastings

Restaurant

Hot and Hot Fish Club, Birmingham

Recipe: Recipe: Seafood Terrarium
Serves: 4

What’s Inside

Cucumber Aspic

Step 1.) Bloom gelatin in ice water bath.

Step 2.) Juice cucumber with cilantro and strain in chinois and cheese cloth.

Step 3.) Add salt, pepper, and lime juice to juice. You should have 2 pints.

Step 4.) Heat ½ cup of juice to almost a boil

Step 5.) Add bloomed gelatin. Remove and add to remainder of juice.

Step 6.) Pour 1 ½ oz into each glass. Chill for aspic to form.

Ingredients
  • 10 each peeled cucumbers

  • 10 each gelatin leaves

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 4 each juiced limes

  • 4 sprigs cilantro

  • 2 tablespoons champagne vinegar

What’s Inside

Marinated Crab

Step 1) Clean crab.

Step 2) Add juice and zest from Meyer lemon, chives, parsley, lemon oil, salt and pepper (to taste).

Step 3) Keep chilled.

Ingredients
  • 1 pint jumbo lump crab

  • 3 each meyer lemons

  • ¼ cup chives

  • 3 tablespoons parsley

  • 3 tablespoons lemon oil

  • to taste salt and pepper

What’s Inside

Shrimp Ceviche

Step 1) Very thinly slice the shrimp.

Step 2) Add juice and zest from Meyer lemon, oranges, herbs, oil, jalapeño, salt and pepper.

Step 3) Keep chilled.

Ingredients
  • 12 shrimp, clean and peeled

  • 3 each meyer lemons

  • ¼ tablespoons chopped chives

  • 3 tablespoons parsley

  • 3 tablespoons lemon oil

  • to taste salt and pepper

  • 1 each jalapeño pepper, finely diced

  • 1 each orange

What’s Inside

Assemble

Step 1) Place ½ tb of crab and shrimp on top of aspic.

Step 2) Add ¼ tb of caviar next to ceviche.

Step 3) Add 5 slices of pickled Thai chillis.

Step 4) Toss radishes, mustard greens, sliced fennel with lemon oil, salt, and pepper. Place 3 slices in a bowl.

Step 5) Add 1 slice of kumquats. Garnish with arugula, lemon powder, fennel fronds and flowers. Finish with a sprinkle of pink salt