RECIPE | 来自米其林星级大厨的夏日菜谱

腌制

原料

1条比目鱼（约456克）或者4片鱼柳（去皮、去骨）、半杯粗盐、半杯糖

做法：

1. 鱼清洗干净，用纸巾拍干。在9*13英寸烤盘，加入盐和糖，再把鱼柳放在上面。

2. 盖上保鲜膜，放在冰箱里冷藏45分钟。

3. 取出鱼肉，放在冷水中浸泡。再用纸巾拍干。

4. 待鱼肉干后，切成3厘米的片，放入冰箱冷藏。

绿莎莎酱

原料：

480克碎醋粒、118克白洋葱碎、118克塞拉诺辣椒碎、235毫升新鲜青柠、1束芫荽（切碎）、1个牛油果（去皮，去籽）、盐

做法：

1.将醋粒、洋葱、塞拉诺辣椒、青柠汁、芫荽倒入料理机中，搅拌顺滑。

2. 加入牛油果，1茶匙盐，搅拌顺滑。

3. 加青柠汁和盐调味。

牛油果罗勒莎莎酱

原料：

28克冷冻青豆、28克Verde Cruda莎莎酱、半束罗勒叶、118毫升水、半茶匙盐

做法：

1. 将冻豆子、Verde Cruda莎莎酱、罗勒叶、水、盐放在料理机中，搅拌顺滑。

2. 用盐调味，装入密封容器，放入冰箱冷藏。

组合

原料：

15克卡菲尔青柠叶、15克苋米（在烤盘中烤熟）、2个塞拉诺辣椒（切薄片）、14克青豆叶、14克小绿色罗勒叶、14克芫荽叶、118毫升橄榄油

做法：

1. 将卡菲尔青柠叶从枝干上取下，放入小盘中，用微波炉烘5分钟，直到变干。

2. 待彻底干后，研磨成非常细的粉末。

3. 放入干燥密封的容器，使用前冰箱冷冻1小时。

摆盘

1. 将58克腌制好的鱼放盘子的右边，呈半月状。

2. 在盘子的左边，放上1汤匙牛油果罗勒莎莎酱。

3. 用海盐调味，撒1茶匙烤过的苋米在鱼肉上。

4. 将5片塞拉诺辣椒放在鱼肉上，以青豆叶、罗勒、芫荽装饰。

5. 香草均匀分布，同时洒上橄榄油。

6. 滴一小滴橄榄油在牛油果罗勒莎莎酱中心。

7. 最后将青柠叶粉撒在青豆和罗勒莎莎酱上。

For Curing

Ingredients:

1 whole fluke（456g）, or 4 thinly-sliced fillets, skinned and de-boned, 1/2 cup Kosher or course salt,1/2 cup sugar

Method：

1. Cure the fluke: Wash and pat the fish dry with paper towels. In a 9-by-13-inch baking dish, combine the salt and sugar and then lay the fillets on top, tossing to coat. 

2.Cover with plastic wrap and refrigerate for 45 minutes. 

3. Remove the fish and rinse under cold water. Transfer to paper towels and pat dry. 

4. Once dried, slice the fish into 3cm slices. Reserve in the refrigerator until ready to plate.

For Salsa Verde Cruda

Ingredients:

480g chopped tomatillos, 118g chopped white onion, 118g chopped serrano peppers, 235ml fresh lime juice, 1 bunch cilantro, chopped,1 avocado, peeled and pitted, salt

Method:

1.Place the tomatillos, onions, serrano peppers, lime juice and cilantro in a food processor and blend until a smooth paste forms. 

2. Add the avocado and 1 teaspoon salt and blend until thoroughly incorporated. 

3. Taste and adjust lime juice and salt as need.

For Avocado Basil Salsa

Ingredients:

28g frozen peas, 28g Salsa Verde Cruda (recipe below), 1/2 bunch basil leaves, 118ml water, 1/2 teaspoon salt

Method：

1. Place the frozen peas, Salsa Verde Cruda, basil leaves, water and salt in a food processor and blend until smooth. 

2. Taste and adjust with salt. Store in an airtight container in the refrigerator.

For Assembly

Ingredients：

15g kaffir lime leaves

15g amaranth, toasted in a sauté pan

2 serrano peppers, thinly sliced

14g pea green leaves

14g small green basil leaves

14g cilantro criollo leaves

118ml olive oil, in spouted vessel

Method：

1. Remove all the stems from the kaffir lime leaves and discard. Place the leaves on a small plate and microwave for until very dry, about 5 minutes. 

2. Once dry, grind to a fine powder with a mortar and pestle. 

3.Store in a dry, airtight container. Chill a set of plates in the refrigerator 10 mins to an hour before serving. 

For Plating

1. Place 2 ounces of reserved fish on the right side of the plate in a half-moon pattern. 

2. On the left side of the plate, place a tablespoon of the avocado basil salsa. 

3. Season the fish with sea salt, and sprinkle 1 teaspoon of toasted amaranth over the fish.

4. Place five slices of serrano pepper over the fish. Garnish with the pea green leaves, basil, and cilantro criollo to your liking. 

5. Make sure the herbs are evenly distributed and then drizzle with some olive oil. 

6. Place a small drop of olive oil in the center of the avocado basil salsa circle. 

7. Finish with the reserved lime leaf powder, sprinkling it over the pea and basil salsa.

绿莎莎酱

原料：

12片芥末叶、1束葱、半束酸膜、2束欧芹、25克Kizami芥末、1撮盐、1汤匙意大利白醋调味

做法：

1.将所有原料放入酱汁品种，搅拌后，立刻冰镇。

2.用白葡萄酒香醋和海盐调味

原料：

240克布列塔奶酪、4片吐司、特级初榨橄榄油、2瓣大蒜、500克Taggiasca橄榄、柠檬皮、小芥末叶（装饰）、芥末花（装饰）

做法：

1.在面包上滴少许橄榄油，然后再烤。再用蒜瓣抹吐司。

2.将布列塔奶酪一切两半。

3.在吐司和布列塔上滴橄榄油，加入橄榄片和柠檬皮。

摆盘

1.在盘子底上，加入一大勺绿莎莎酱，再放上布列塔奶酪。

2.以小芥末叶和花点缀。

Salsa Verde

Ingredients:

12 large wasabi leaves & stems

1 bunch of chives

1/2 bunch sorrel

3 sticks of celery  

25g Kizami wasabi

Pinch of salt and 1 tbsp white balsamic vinegar to season 

Method:

1. Place all of the ingredients in to a juicer and process into a bowl over ice. Immediately chill.

2. Season with a touch of white balsamic vinegar and sea salt.

Ingredients:

240g burrata cheese

4 slices of bread, toasted

Extra virgin olive oil

two large garlic cloves

50g Taggiasca olives

zest of one lemon

baby wasabi leaves, for decoration

wasabi flowers, for decoration

Method：

1.Drizzle a little olive oil over the slices of bread and toast on a grill. Rub the toasted bread with a garlic clove.

2.Cut both of the burrata in half, with one half for each person.

3.Drizzle the toast and burrata with olive oil, add some sliced olives and a sprinkling of lemon zest.

Plating

1.Spoon the salsa verde generously around the bottom of the plate so the burrata looks like it is floating.

2.Garnish with the baby wasabi leaves and flowers.

泡芙

原料：

700克面粉、336克水、70克黄油、14克盐、7克柠檬汁、563克黄油

做法：

1.将前5种原料混合3-4分钟。

2.在表面裹上少许面粉，揉成扁平状，用保鲜膜包裹，放置1小时。

3.黄油定型，揉成6层。每2层叠一下，放置30分钟。然后继续放置一晚。

4.展开，切成适合模具的大小。

5.放在羊皮纸之间，以190℃烤，直到金棕色。

香草巴伐利亚

原料：

500克全脂牛奶、1.5个香草荚、112克糖、87克蛋黄、42克淀粉、475克重奶油、3个吉利丁片

做法：

1.加热牛奶，将香草放入牛奶中煮开，搅拌防止牛奶烧糊。

2.在碗中搅拌蛋黄和糖，加入淀粉。

3.牛奶倒入蛋黄混合物中，继续煮，直到变得浓稠。倒入盘中，在上面放上保鲜膜，防止形成奶皮。放在冰上冷却。

4.重奶油搅拌。将吉利丁放在冷水中泡软。搅拌甜品奶油直到顺滑。

5.在锅中，放入1/4的甜品奶油，加热直到吉利丁融化。

6.将剩下的甜品奶油倒入，加入打发的重奶油。倒入模具中，周围包裹塑料片，冷冻。

泡芙面糊

原料：

250克全脂牛奶、250克水、20克糖、4克盐、300克黄油、150克AP面粉、150克面包粉、350克全蛋

做法：

1.将前5种食材在锅中混合加热，直到糖和黄油融化。混合进面粉，用木勺加入牛奶混合物。

2.继续烹饪直到混合物变成球状，尽可能让水分蒸发出去。

3.放入搅拌锅中，以中火继续打发1分钟。

4.慢慢逐步加入鸡蛋。混合物应该略黏，可以定型。

5.放入裱花袋中，裱花嘴为圆形，挤出来的混合物不能大于硬币。

6.以200℃烤10分钟。再以177℃继续烤10-15分钟。将冷却的泡芙切成花环状。

硬焦糖

原料：

225克糖、水

做法：

1.将足够的水与糖混合。

2.盖上盖子加热，直到热气冒出。继续加热直到呈现黑琥珀色。

3.迅速倒入非常薄的一层焦糖，做成花环状，大小足够覆盖泡芙糊。

4.待全部冷却，整个焦糖应该可以完全取出。

5.将焦糖片放在泡芙糊上，再放入烤箱里烤1-2分钟，加热直到糖开始融化。

波本碧根果仁糖酱

原料：

200克烤碧根果碎、112克重奶油、170克红糖、100克葡萄糖浆、100克黄油、3/4茶匙盐、1/2茶匙香草酱、1/2茶匙烘焙苏打、35克波本威士忌

做法：

1.加热奶油、糖、葡萄糖浆、盐、黄油，煮开，期间不断搅拌。

2.改小火，再煮2分钟。加入烘焙苏打，不断搅拌。最后加入香草和波本威士忌。保温。

For Puff Pastry

Ingredients:

700g bread flour

336g water

70g butter

14g salt

7g lemon juice

563g butter for lamination

Method:

1.Combine first five ingredients just until combined (3-4 minutes).

2.Transfer to a lightly floured surface and shape into a flat square, cover with plastic and rest for an hour.

3.Shape your lamination butter. Make 5-6 folds, 2 folds at a time resting 30 minutes between each set of folds. Rest overnight.

4.Roll out to ¼ and cut a round the size of your choux wreath and the vanilla Bavarian.

5.Bake at 190°C between two sheets of parchment and weigh down with a couple sheet pans so puff pastry doesn’t puff up too much. Bake until golden brown.

For Vanilla Bavarian

Ingredients：

500g whole milk

1.5 vanilla beans

112g sugar

87g egg yolks

42g cornstarch

475g heavy cream

3 silver gelatin sheets

Method：

1.Heat milk, scrape vanilla into milk and bring to a boil, stirring occasionally to prevent the milk from scorching.

2.In a bowl whisk yolks and sugar, add cornstarch.

3.Temper the hot milk over the egg mixture. Cook until fully thickened and reach the right consistency. Pour over a pan and place some plastic over it to prevent it from forming a skin on top. Chill over an ice bath.

4.Whip the heavy cream. Bloom gelatin in cold water until properly hydrated. Whisk the pastry cream until smooth.

5.In a pot, place a quarter of the pastry cream and heat just enough to melt the gelatin.

6.Return to the remaining pastry cream and fold in the whipped heavy cream. Pour into your mold with the sides lined with acetate and freeze.

For Pâte à Choux

Ingredients：

250g whole milk

250g water

20g sugar

4g salt

300g butter

150g AP flour

150g bread flour

350g Whole Eggs

Method：

1.Combine the first five ingredients in a pot and heat until butter and sugar are dissolved. Mix flours and add to milk mixture, with a wooden spoon.

2.Cook until the mixture forms into a ball, continue cooking to make sure you’re cooking out as much moisture as you can.

3.Place into a mixing bowl and whip with a paddle attachment for a minute on medium high. 

4.Slowly incorporate the eggs one at a time. Mixture should be slightly tacky and can hold its shape.

5.Place in a piping bag with a round piping tip. Pipe different size rounds no bigger that a nickel.

6.Bake at 200°C for 10 minutes. Lower temperature to 177°C and cook for another 10-15 minutes. Shape the cooled choux into a wreath.

For Hard Caramel

Ingredients:

225g sugar, water as needed

Method:

1. Place sugar and enough water to wet the sugar.

2. Cover with a lid until it starts steaming. Cook until a medium dark amber. 

3. Quickly pour a very, very thin layer of caramel in a shape of a wreath big enough to cover your pâte à choux.

4. Once cooled, you should be able to pick up the caramel in one piece.

5. Place over your pâte à choux wreath and place in the oven just until the sugar starts remelting around the choux. It should just take a minute or two in the oven.

For Bourbon Pecan Praline Sauce

Ingredients:

200g toasted and chopped pecans

112g heavy cream

170g brown sugar

100g glucose syrup

100g butter

3/4 tsp salt

1/2 tsp baking soda

2 tsp vanilla paste

35g bourbon

Method:

1.Heat cream, sugar, and glucose, salt and butter, bring to a boil, making sure to constantly stir the mixture. 

2.Lower heat and cook for another two minutes. Add baking soda and stir continuously. Finally add the vanilla and bourbon. Keep warm.

青椒冰淇淋

食材：

300克青椒汁（+1撮维生素C）、133克液体奶油、133克牛奶、37克奶粉、25克葡萄糖、33克糖、3克冰块稳定剂、5克盐

做法：

1.牛奶和奶油加热，加入所有粉状食材，煮开后再晾凉。

2.青椒汁过滤后，加入牛奶奶油混合物中。搅拌均匀后，放入冰淇淋机中。

芝麻菜费南雪

原料：

80克黄油、100克糖、5克盐、40克芝麻菜叶绿素、100克奶油、100克鸡蛋、100克杏仁碎、30克面粉

做法：

1.糖、黄油、杏仁、盐一起搅拌。

2.加热奶油和芝麻菜叶绿素，与1一起搅拌均匀，最后加入面粉。

3.以120℃烤12分钟，烤成松软蛋糕。

烘焙奶油

原料：

250克牛奶、90克蛋黄、50克转化糖浆、1.5克盐、25克面粉、50克帕玛森奶酪碎

做法：

1.在中等大小的酱汁锅中，文火加热170克牛奶和转化糖浆。

2.同时，将面粉、蛋黄与剩下的80克牛奶搅拌均匀。将温热的牛奶混合物加入其中。

3.最后加入帕玛森奶酪，搅拌均匀。

舒芙蕾

食材：

400克甜品奶油、480克蛋白、8克蛋白粉、80克帕玛森奶酪碎

做法：

1.将容器中刷黄油，放一张烘焙纸。

2.芝麻菜费南雪放在中间，加入舒芙蕾混合物。

3.以200℃烤2-3分钟。

For Green Pepper Ice Cream: (recipe for 1 pacoJet)

Ingredients:

300g green pepper juice (+ Pinch of ascorbic acid), 133g liquid cream, 133g milk, 37g powdered milk, 25g atomized glucose, 33g sugar, 3g ice stabilizer, 5g salt

Method:

1. Warm the milk and the cream, incorporate all the powders already mixed. Bring to a boil, then cool.

2. Mix with the pepper juice previously passed through a cheesecloth. Mix with hand blender. Put all into the paco Jet.

For Rocket Financier

Ingredients:

80g butter, 100g sugar, 5g salt, 40g arugula chlorophyll, 100g cream, 100g eggs, 100g ground almonds, 30g flour

Method:

1. Whisk the butter with the sugar, ground almonds and salt.

2. Incorporate the eggs.

3. Warm the cream with the chlorophyll, mix and incorporate into the mixture. Finish with the flour.

4. Bake in soft cake mold at 120℃ for 12 minutes.

For Pastry Cream

Ingredients：

250g milk, 90g egg yolks, 50g trimoline, 1.5g salt, 25g flour, 50g grated Parmesan

Method：

1.In a medium-sized saucepan, stir together 170g milk, trimoline, and salt, Bring to a simmer over medium heat.

2.Meanwhile, whisk the flour, and egg yolks with the remaining 80g milk. 

3.Add the Parmesan at the end. Smooth well with a whisk.

For Soufflér

Ingredients:

400g pastry cream, 480g egg white, 8g egg white powder, 80g grated Parmesan

Method:

1. Butter the ring cutters inside and stick a strip of greased butter paper on the inside.

2. Place the rocket financier in the center and add the soufflé mix.

3. Cook at 200℃ for 2-3 minutes.

面团

原料：

300克粗粒小麦粉面粉，高筋、200克 Tipo 00面粉、500克巴氏灭菌蛋黄、500毫升特级初榨橄榄油、100毫升白醋、1撮盐

做法：

1.混合粗粒小麦粉和00面粉，在中间挖一个洞，加入蛋黄、盐、白醋和橄榄油。

2.使用叉子，搅拌均匀。揉搓直到面团变得光滑和柔软。

3.用保鲜膜盖住碗，在冰箱冷藏3小时。

饺子馅

原料：

1只龙虾、50克马斯卡朋尼奶酪、1个柠檬皮、莫尔顿盐、胡椒

做法：

1.取龙虾虾尾和虾鳌，将龙虾躯干部分室温放置。

2.将虾尾与50克马斯卡彭尼奶酪、柠檬皮、盐混合。

3.将混合物放入裱花袋，冷冻1小时。

龙虾浓汤

原料：

1个龙虾躯干、1个茴香根、1把罗勒叶、50克番茄酱、1个白洋葱、20毫升橄榄油

做法：

1.将龙虾在烤箱中以180℃烤15分钟。

2.茴香和洋葱切碎，放入酱汁锅中，加入橄榄油、龙虾、番茄酱，加热直到变得金黄。

3.锅中加水没过食材，继续煮40分钟。

4.龙虾高汤过滤，收汁到70%。

5.在收汁好的龙虾高汤中，加入一把罗勒叶。

包饺子

做法：

1.将面团从冰箱中取出，使用意面机进行压制。

2.将面团揉成饺子皮，做成传统皮埃蒙特意大利方饺的形状。

3.每张饺子皮中包20克龙虾馅料，封口封紧。

4.将饺子放在盐水里煮5分钟，待煮熟后，放入龙虾浓汤中继续煮2分钟。让饺子融入酱汁中。

摆盘

做法：

1.将一个小的西葫芦切成细丝，以橄榄油和盐调味。加入少许柠檬汁。

2.饺子放入盘中，加入酱汁和西葫芦丝，以煮熟的龙虾虾鳌点缀。

For Pasta Dough

Ingredients:

300g semolina flour, extra-large grain

200g Tipo 00 flour

500g pasteurized egg yolk

500ml extra virgin olive oil

a pinch of fine salt

100ml white vinegar

Method:

1. Combine the semolina and Tipo 00 flours together. Make a hole in the middle of the mixed flour and semolina, and add the egg yolk, salt, white vinegar and olive oil.

2. Using a fork, mix thoroughly. Amalgamate until the dough is smooth and soft.

3. Cover the bowl with cling film and rest in the chiller/refrigerator for 3 hours.

For Agnolotti Del Plin Filling

Ingredients

1 lobster

50g Mascarpone cheese

1 lemon, zested

pinch of Maldon salt

pinch of pepper

Method：

1.Separate the lobster tail and claws from the lobster and keep the lobster carcass aside at room temperature.

2.Blend the lobster tail with 50g mascarpone cheese, the zest of a lemon and a pinch of salt.

3.Transfer the mixture into a piping bag and rest in the chiller for an hour.

For Lobster Bisque

Ingredients：

1 lobster carcass (from above)

1 fennel bulb

handful basil leaves

50g tomato paste

1 white onion

200ml olive oil

Method：

1.Roast the lobster carcass in an oven for 15 minutes at 180℃.

2.Chop the fennel and the onion and place into a saucepan. Add the olive oil, the roasted lobster carcass and the tomato paste and cook until golden. 

3.Add enough water to cover the ingredients and leave to cook on high for 40 minutes.

4.Strain the lobster broth from the saucepan and reduce down to 70% of its original volume in a separate pan.

5.Once the lobster sauce is well reduced, add in a handful of chopped fresh basil leaves.

Assemble the Pasta

Method：

1.Take the dough out of the fridge and use a pasta machine to roll the pasta from number 10 to number 1.

2.Shape the rolled dough into a ravioli shape, as agnolotti del plin due to its traditional shape from Piemonte.

3.When the pasta is ready, insert around 20g lobster filling into each piece and ensure the ravioli is closed tightly.

4.Boil the filled ravioli in salty water for 5 minutes. Once cooked, transfer the ravioli into the bisque and cook for an extra 2 minutes, allowing the ravioli to infuse with sauce. 

Palting

Method：

1.Slice a baby zucchini into thin slices (carpaccio style), season with olive oil and salt, and add a few drops of lemon juice for a zesty finish.

2.Place ravioli in the middle of the plate, adding the sauce and the zucchini carpaccio. Garnish with the rest of the cooked lobster claws.

原料：

1.5千克岩蟹、450克小型或者中等蛏子、450克贻贝、230克安康鱼尾、200克海杏仁、6个虾、4条盐渍凤尾鱼、65克油封西红柿、40克西红柿酱、120毫升白葡萄酒、2升鱼汤、1个干葱、2根大葱、2个柠檬、3瓣大蒜、1撮辣椒粉、1束百里香、1束法香、特级初榨橄榄油、盐和胡椒

做法：

1.在大酱汁锅中，中火加热2寸深的水，加入螃蟹，盖上盖后，文火煮12分钟。晾凉后，将汤汁和蟹肉放入碗中。去除蟹腿，取出蟹肉。

2.葱头洗净后切薄片，冲洗凤尾鱼，然后顺方向切半。冲洗蛏子和贻贝。将安康鱼切成2.5厘米的块。洋葱切碎，柠檬切块。

3.中火加热油，加入葱头和蒜末，煮2-3分钟。加入凤尾鱼，用木勺搅碎后，倒入油封西红柿和辣椒。2分钟后，加入蛏子、贻贝、海杏仁、虾肉、安康鱼。

4.搅拌，再将西红柿酱和白葡萄酒混合。加入百里香、月桂叶，煮开。加入鱼汤煮5分钟，直到外壳张开。加入蟹肉后关火，撒法香碎和大葱。

5.用盐和胡椒调味，加入柠檬块，少许油，趁热食用。

Ingredients:

1.5kg rock crab, 450g small or medium-sized clams, 450g mussels, 230g skinned monkfish tail, 200g sea almonds, 6 shrimps, 4 salted anchovies, 65g confit tomatoes, 40g tomato sauce, 120ml white wine, 2l fish stock, 1 large shallot, 2 spring onions, 2 lemons, 3 cloves garlic, 1 pinch of chili powder, 1 sprig of thyme, 1 bay leaf, 1 tuft of parsley, extra virgin olive oil, salt and pepper

Method：

1.In a large saucepan, bring 2 inches of water to a boil over medium heat. Add the crab, cover, and let simmer for 12 minutes. Allow to cool. Collect the liquid and the inside of the crab in a bowl. Peel off the legs and scoop out the flesh.

2.Clean and slice the shallot. Rinse anchovies and cut them in half lengthwise. Rinse clams and mussels, removing the latter from the byssus. Cut the monkfish into cubes with a side length of 2.5 cm. Chop the spring onions and cut the lemons into wedges.

3.Heat a base of oil in a large skillet over a medium flame, add the shallots with chopped garlic and cook for 2-3 minutes. Add anchovies and break them up with wooden spoon, then pour in confit tomatoes and chili pepper. After 2 minutes, incorporate clams, mussels, sea almonds, shrimp, and monkfish.

4.Stir. Wet with tomato sauce and white wine. Add thyme, bay leaf, and salt. Bring to a boil. Hose down with the fish stock. Simmer for about 5 minutes, until the shells open. Add crabmeat, remove from heat, sprinkle with chopped parsley and spring onion.

5.Season with salt and pepper, add lemon wedges, a drizzle of oil, and serve hot.

木鱼花棕黄油

原料：

900克无盐黄油、15克木鱼花

做法：

1.将黄油切成等大小的块，放入小酱汁锅中。

2.放到中火上加热，不断搅拌确保黄油融化，不会粘锅。

3.继续烹煮，直到黄油出现泡沫，闻起来类似榛子的香味，牛奶固体变成暗棕色。

4.过滤到装有木鱼花的金属容器中，立刻用保鲜膜封上，放置1小时后，再过滤。

比目鱼

原料：

1条比目鱼、10%盐水

做法：

1. 去掉比目鱼的鱼头，避免破坏肝脏和内部器官。洗净，确保没有血液和内脏残留。

2. 将洗净的鱼放入10%的盐水中浸泡15分钟。

3. 从盐水中取出，放在网架上晾干。

烟熏贻贝奶油

原料：

900克贻贝、20克柠檬汁、200克奶油、2个蛋黄、100克橄榄油、75克白酱、5克黄胞胶

做法：

1.文火加热盐水。

2.将贻贝放入盐水中煮，不断搅拌。

3.等壳张开，取出，立刻放入冰水中。洗净贻贝，然后去壳。

4.将贻贝放在冰镇的碗里，使用电子烟熏器或者木炭熏制1-2小时。

5.将所有原料放在一起，高速搅拌1分钟，然后过筛。

烤鸡蘸料

原料：

2.3千克鸡翅、900克鸡皮，葡萄籽油

做法:

1. 鸡翅在关节处切断。

2. 鸡皮切碎，与切断的鸡翅一起在锅中中火加热，放入少许葡萄籽油。

3.用抹刀翻炒鸡翅和鸡皮，上色，不要焦糊。

4. 在锅中煎，将油脂煸出，直到变成金棕色。 用漏勺过滤。

装饰

原料：

茴香粉、油炸腐竹、莫尔顿盐、鸡油菌醋

做法：

1. 比目鱼鱼片放入真空袋，加入几勺棕黄油。

2. 以56℃低温慢煮12分钟。

3. 小心将鱼肉从黄油中取出，确保鱼肉完整，然后切成几片。

4. 将煮好的鱼肉放在碗中，倒入烟熏贻贝奶油。

5. 再喷入些许鸡油菌醋，撒一小撮茴香粉。

6. 加一勺烤鸡蘸料，再放上腐竹，最后撒少许莫尔顿盐调味。

For Katsuobushi (Bonito Flake) Brown Butter

Ingredients：

900g unsalted butter, 15g shaved katsuobushi 

Method:

1. Dice cold butter into equal size cubes and add to small sauce pot.

2. Put pot over medium-high heat, stirring occasionally to ensure butter is melting and that milk solids aren't sticking to the bottom.

3. Let cook until butter is frothy, smells like hazelnuts, and milk solids are dark brown

4. Strain over a metal container filled with the bonito and cover with plastic immediately; let steep for 1 hour and strain.

For Turbot

Ingredients：

1 whole turbot, 10% salt brine

Method：

1. Remove the head of turbot, avoiding puncturing the liver and organs. Clean it and make sure no blood or guts remain

2. Place the cleaned fish in a 10% salt brine for 15 minutes.

3. Remove from wet brine and set on a wire rack to dry.

For Smoked Mussel Cream 

Ingredients：

900g mussels, 20g lemon juice, 200g creme fraiche, 2 egg yolks, 100g olive oil, 75g white soy, 5g xanthan gum

Method:

1. Bring a pot of salted water to simmer.

2. With an ice bath ready, drop the mussels in, constantly agitating to ensure they're cooking evenly.

3. Remove as soon as they open and are plump and place immediately into the ice bath. Clean the mussels, removing the shell.

4. Using either an electric smoker with the mussels in a bowl over ice or on a charcoal grill with wood chips, cold smoke the mussels for 1-2 hours. 

5. Combine all ingredients together and blend on high for 1 minute, then pass through a chinois.

For Roasted Chicken Drippings 

Ingredients:

2.3kg chicken wings, 900g chicken skins, grapeseed oil

Method:

1. Using a cleaver or boning knife, cut the wings at the joints.

2. Rough chop the chicken skin and combine with the broken down wings into a large brazier over medium heat with a very small amount of grapeseed oil.

3. Use a spatula to constantly move the wings and skin, allowing some color to form but not burn.

4. Let them roast in the pan until most of the fat is rendered out and golden brown.

5. Strain through a chinois.

For Garnishing

Ingredients:

fennel pollen, fried yuba, Maldon salt, chanterelle vinegar

Method:

1. Either place each filet in a vacuum bag with several large spoonfuls of the brown butter.

2. Sous vide it at 56°C and cook for 12 minutes.

3. Gently remove from the butter without breaking the fish and ensuring the engawa remains intact. Slice the filet into several pieces.

4. Place the cooked fish in the center of the bowl and glaze with the smoked mussel cream.

5. Spray the sauced fish with chanterelle vinegar and a small pinch of fennel pollen.

6. Add a small spoonful of the roasted chicken drippings over the fish and top with fried yuba and finish with Maldon sea salt. 

巧克力容器

原料：

20克咖啡豆、50克黑巧克力

做法：

将巧克力在双层锅中融化，放入咖啡豆。再放到羊皮纸上，冷藏。

糖渍橙皮

原料：

2个橙子的橙皮、50克糖、50克水

做法：

1.将橙皮切块，在水中焯两次，每次都放入冰水中。

2.水和糖一起煮成糖浆，加入橙皮，然后完全收汁。

3.橙皮在羊皮纸上彻底晾干。

糖渍开心果

原料：

50克开心果、50克糖

做法：

1. 在酱汁锅中，融化糖和水，加热温度到115℃。

2. 关火后，加入开心果，搅拌均匀。均分成8份。

热椰奶

原料：

500克椰奶、1根香草荚、3克鱼胶、50克蔗糖

做法：

1. 将椰奶、鱼胶、香草、糖一起煮，用搅拌器搅拌。

2. 当糖彻底融化后，用细筛过滤，最终的重量应该是400克。

摆盘

原料：

24个蓝莓、40片薄荷叶、40个新鲜树莓

做法：

1. 将热椰奶放入巧克力8个容器中，每个容器搭配1个勺子，每个勺子配5片薄荷叶。

2.盘中放入蓝莓、树莓，上面倒入开心果，糖渍皮、咖啡豆，倒入椰汁酱。最后，放上薄荷叶。

For the Container 

Ingredients:

20g coffee beans, 50g dark chocolate

Method:

Melt the dark chocolate in a double boiler, dip the coffee beans in it. Place them on a parchment paper, and refrigerate.

For Candied Orange Zest

Ingredients:

2 oranges (only the zests), 50g sugar, 50g water

Method:

1. Cut the peeled orange zest into cubes and blanch it twice in water, starting each time from cold water. 

2. Make a syrup with water and sugar, add the oranges, and reduce the liquid almost completely. 

3. Drain the oranges on parchment paper and let them dry well.

For Caramelized Pistachios

Ingredients: 

50g pistachios, 50g sugar

Method:

1.In a saucepan, melt the sugar with water and bring it to 115°C. 

2.Turn off the heat and add the pistachios, then mix vigorously until sandy. 

3.Divide all elements into 8 small containers.

For Warm Coconut Milk

Ingredients:

500g coconut milk, 1 vanilla bean, 3g agar agar, 50g whole cane sugar

Method:

1. Boil the coconut milk with agar agar, vanilla, and sugar, stirring vigorously with a whisk. 

2. When the sugar is completely dissolved, strain everything through a fine sieve. The final weight should be 400g.

Plating

Ingredients:

24 blueberries, 40 mint leaves, 40 fresh raspberries

Method:

1.Place the warm coconut milk in 8 small containers; on 8 spoons, arrange 5 mint leaves each. 

2.On a plate where blueberries and raspberries have been placed, pour pistachios from the top, candied peels, and coffee beans, then pour the coconut sauce. Finally, let the mint leaves fall.

原料：

420克西瓜汁、80克青柠汁、40克白酱、20克龙舌兰糖浆、1个jalapeño辣椒、450克金枪鱼刺身

做法：

1.将所有食材用搅拌器搅拌均匀，过筛。

2.在冰箱中冷藏2个小时，沉淀出的液体保持冰镇。

3.沉淀的液体中加入去茎的辣椒，做成酸柠汁。

4.鱼肉切片，搭配辣椒片和罗勒，倒入足够的酸柠汁盖住鱼肉。

5.撒盐和少许橄榄油，立刻食用。

Ingredients：

420g watermelon juice, 80g lime juice, 40g white soy or shiro, 20g agave syrup, 1 jalapeño, 450g tuna sashimi

Method:

1.Mix all ingredients with a whisk and pass through a chemex filter.

2.Allow to strain for approximately 2 hours in a refrigerator. Once strained, keep liquid chilled.

3.Add quartered and de-stemmed jalapeño to the clarified liquid and allow to steep.

4.Slice fish just before serving and arrange with sliced jalapeño and basil. Pour enough Aguachile liquid to just cover the fish.

5.Sprinkle with finishing salt and a couple of drops of olive oil and serve immediately.

酱汁

原料：

50克棕榈糖、60克鱼露、60克青柠汁、30克香橙、5克芫荽根、25克雀眼椒、10克大蒜、25克甜芒果果肉

做法：

1.在研钵里，加入一撮盐，依次将芫荽根、辣椒、大蒜、芒果研磨顺滑。

2.将剩下的食材用棕榈糖调味。

沙拉

原料：

100克鰤鱼、60克煮熟的新鲜蟹肉、5克烤椰子碎、25克烤腰果碎、5克雀眼椒、45克甜芒果、55克樱桃西红柿、10克香茅草、15克芫荽叶、10克薄荷叶、5克卡菲尔青柠叶、40克桃子、25克海葡萄

做法：

1.将鱼切成小块，同樱桃西红柿大小。

2.西红柿切半，桃子和芒果切成薄片，与其他食材大小略相同。

3.香茅草、卡菲尔青柠叶切细丝、腰果仁稍微碾碎。

4.留少许辣椒丝、薄荷、芫荽、腰果仁、椰子片作为装饰。

装盘

1. 将蟹肉放在酱汁中1分钟。在碗中加入剩下的食材（装饰用食材除外），轻微搅拌，确保食材的完整。

2. 将混合物放入冰镇的碗中，浇入酱汁。以剩余的食材装饰即可。

For Dressing

Ingredients:

50g palm sugar, 60g fish sauce, 60g lime juice, 30g fragrant orange, 5g coriander root or stem, 25g birds eye chili, 10g garlic, 25g ripe sweet mango flesh, a pinch of salt

Methods:

1. With a pinch of salt, in a mortar and pestle “pok pok” or pound all ingredients until smooth starting with the coriander root, followed in steps by the chili, garlic, and mango.

2. Add sugar and remaining ingredients and taste to make sure the flavor is happy for your taste buds and adjust accordingly.

For Salad Mix

Ingredients:

100g hamachi, 60g cooked fresh crab meat, 5g grated roasted coconut, 25g roasted cashew nuts, 5g sliced bird's eye chilli, 45g ripe sweet mango, 55g cherry tomatoes, 10g lemongrass, 15g coriander leaf, 10g mint leaf, 5g kaffir lime leaf, 40g peach, 25g sea grapes

Methods:

1. Cut the fish into small bite size pieces about the size of the cherry tomatoes.

2. Halve the tomatoes, slice the peaches and mango about the same size so all the ingredients are uniform.

3. Slice the lemongrass and kaffir lime leaf as thin as possible. Lightly crush the cashew nuts.

4. Reserve a small amount of sliced chilli, mint, coriander, cashew nuts and coconut for garnish.

Plating

1.Rest the crab and fish in the dressing for 1 minute. Add all remaining ingredients (except those saved for garnish) and in a bowl, together gently and thoroughly so the ingredients remain whole.

2.Pour all dressing over the mixture in a chilled bowl. Garnish with the remaining ingredients .