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Sauce

  • KNORR Cream Soup Base 1 kg 20.0 g
  • Fish Stock 150.0 ml
  • Unsalted Butter 30.0 g
  • Shallots, finely minced 10.0 g
  • Garlic, finely minced 5.0 g
  • Lemon juice (from 1 lemon) 10.0 ml
  • Worchestershire sauce 5.0 ml
  • Cayenne Pepper 1.0 g
  • Fresh Cream 100.0 ml
  • Fresh dill leaves, roughly chopped 2.0 g
  • Grated Yuzu skin 2.0 g

Seafood

  • Paprika 1.0 g
  • Crushed white pepper 1.0 g
  • Olive Oil 20.0 ml
  • Scallop 3.0 portion
  • KNORR Chicken Flavoured Seasoning Powder 1 kg 5.0 kg

Vegetable

  • Asparagus 5.0 stalk
  1. Sauce

    • Dilute the Knorr Cream Soup Base in fish stock and pour in into the sauce pot. Let it come to a simmer, then put aside
    • In a hot sauce pan, add the butter and sweat the shallots and garlic
    • Add the lemon juice, cayenne pepper, worchestershire sauce
    • Pour in the diluted Knorr Cream Soup Base & fresh cream
    • Simmer for a 5-10 minutes
    • Add more fish stock if sauce appears too thick
    • Add fresh dill leaves & grated yuzu skin
    • Adjust the seasoning if needed
  2. Seafood

    • In a non-reactive stainless steel bowl, combine the paprika, Knorr Chicken Flavour Seasoning Powder, crushed white peppercorns, and olive oil
    • Season the scallop with this marinade and let it sit for at least 10 minutes
    • Heat olive oil in a non-stick pan. Pan fried the scallop and set them aside in a tray
  3. Vegetable

    • Peel and boil the asparagus in water with salt.
  4. Plating

    • Arrange asparagus horizontally in the centre of the round plate
    • Place the scallop on top
    • Pour some of the lemon butter sauce
    • Garnish with micro green herbs