24/03/2009 | Pan Roast Halwayo

4 halwayo fillet [160g]
200g pink rate potato
160g shallots
12 asparagus tips
4 tomato roma
4 sea scallops
30ml olive oil
5g himalayan salt
10g sugar
2g white pepper
4 puff pastry (cooked)
5g mix herbs

Asparagus Emulsion
100g asparagus trimmings
100ml veg stock
40ml cream
20g butter
1tsp chopped chives

• Prepare a asparagus cream with the trimmings of the asparagus tips used finish it with cream, butter, seasoning and chopped chives.

• Roast the tomatoes with herbs and olive oil in a medium hot oven for I hour to make it concentrated in the flavours.

• Roast the rate potatoes with herbs and garlic and keep them hot.

• Peel the tips of the asparagus and cook them in salted boiling water.

• Cook the shallots with caramelized sugar and olive oil until soft.

• Marinate the halwayo and the sea scallops and cook them in a heavy bottom on the skin side.

• Reheat the cooked puff pastry and arrange it with sliced potato, cooked shallots and top it with the fish and place it in the centre of the plate.

• Place the asparagus on one side of the plate and garnish the other side with the comfit tomato and the sea scallop.

• Pour the asparagus emulsion on the asparagus and on the plate neatly.

• Garnish the dish with fresh herbs from the garden.

Recipe courtesy of Signatures restaurant, Jebel Ali Golf Resort and Spa & Chef Didier Gusching

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