By Chef Cheah Hun Leong1 Chilean sea perch (600g), skin-on and filleted
Sea salt and fresh ground white pepper, to tasteSingapore Laksa Broth
200ml pomace olive oil
150g dried shrimps, soaked and drained
125g candlenuts, ground
100g laksa leaves
75g balachan
60g shallots, peeled and puréed
50g galangal, peeled and puréed
25g red chillies, de-seeded and puréed
15g turmeric root, peeled and puréed
15g ground chilli powder
15g ground coriander seed
15g dried red chillies, soaked and puréed
5 garlic cloves, peeled and puréed
A pinch of star anise powder,
1 ltr fish stock
150g coconut cream slow-roasted Australian angus beef tenderloin,
beetroot-potato purée with sautéed
quinoa-barley & garden vegetables
(Refer to opposite page)
By Chef Cheah Hun Leong1 Australian angus beef tenderloin (750g),
trimmed and tied
Sea salt and freshly ground pepper, to taste
20ml pomace olive oil
Micro cress and edible violets, for garnishing
Red wine sauce, for servingBeetroot-Potato Purée
2 russet potatoes, peeled
1 beetroot (50g), peeled
30g cooking cream
200ml vegetable stock
Truffle scented olive oil, for drizzlingSautéed Quinoa-Barley
30ml pomace olive oil
2 garlic cloves, peeled and finely diced
10g finely diced shallots
160g quinoa, cooked
50g pearl barley, cooked
20g unsalted butter
5g julienned sweet basilGarden Vegetables
30g broccolini florets
30g Australian asparagus spears, sliced
8 vine-ripened tomatoes
20ml pomace olive oil• For the beetroot-potato purée: Cook russet potatoes
and beetroot in a pot of boiling water until tender. Drain
well. Place the boiled russe t potat oes and beet root
into a canister. Add in cooking cream and vegetable
stock and blend with a hand-held blender until smooth.
Season to taste with sea salt, freshly ground pepper.
Drizzle with truffle scented olive oil. Set aside.
• For the sautéed quinoa-barley: Heat olive oil in a sauté
pan over a medium heat until hot and sweat the diced
garlic and shallots. Add in the cooked quinoa and pearl
barley and sauté until fragrant. Add in the unsalted
butter and julienned sweet basil. Toss well and season
to taste with salt and freshly ground pepper. Set aside.
• For the garden vegetables: Place all the vegetables
onto a baking tray. Season to taste with sea salt and
freshly ground pepper. Drizzle with olive oil and bake
in a pre-heated oven at 160°C for about 3 minutes.
Keep warm.
• Season the angus beef tenderloin to taste with sea salt,
freshly ground pepper. Drizzle with olive oil and set aside.
Heat a frying pan over a high heat unt il hot and sear the
seasoned angus beef tenderloin on all sides until lightly
brown. Transfer the frying pan into a pre-heated oven at
70°C and slow-roast the seared angus beef tenderloin
to desired doneness. Remove and cut into 8 pieces.
• Smear a tablespoon of beetroot-potato purée onto
each warmed serving plate and top with the sautéed
quinoa-barley. Add in baked garden vegetables and
slow-roasted angu s beef ten derloin. Garnish with micro
cress and edible violets. Serve with red wine sauce. Pair
the dish with a 2011 Pirramimma Stock's Hill Shiraz, South
Australia. Serves 4• For the Singapore laksa broth: Heat olive oil in a stock
pot over a medium heat until hot. Add in all the
ingredients (except the fish stock and coconut cream)
and sauté until fragrant. Add in the fish stock and simmer
until stock has reduced by half. Add in the coconut
cream and season to taste with salt and freshly ground
pepper. Mix well and keep hot.
• Fold a piece of parchment paper (20-cm x 20-cm) in
half, place the sea perch fillet onto the center of the
parchement paper. Season to taste with sea salt and
freshly ground white pepper. Add in 100ml laksa broth
and fold the parchment paper into a parcel. Place the
parcel onto a baking tray and bake in a pre-heated
oven at 160°C for about 15 minutes.
• Place the baked sea perch with laksa broth papillote
onto a serving wooden board and cut open the
parcel. Pair the dish with a 2013 Jun ta Amig o Per ro,
Chardonnay Viognier, Chile. Serves 4厨
房
百
科
WWW.ASIACUISINE.COM
baked Chilean sea perch papillote with Singapore laksa broth (Refer to opposite page, inset)