Fisherman’s Oyster Stew with Red Chard

(Team of 4)

Yield: 2 litre

INGREDIENTS: METHOD:

Quantity Ingredient Oyster Stew:

1. Scrub wash and shuck oyster as
12 ea. Oyster fresh shucked
demonstrated.
50 g Butter unsalted 2. Melt butter in a saucepot over low heat.
1 pc Onion white sliced Add onions, leeks, fennel, and fennel
Leek white part seeds. Sweat until vegetables are tender
1 stalk 3. Add tomato, fish stock.
julienne
20 g Fennel seed crushed 4. Add a sachet and tie for control.
5. Simmer covered for 10 minutes.
.5 ea Fennel bulb julienne 6. Add oyster meat, Swiss chard and chervil.
Tomato plum filets Return to the simmer then remove from
4 pc
concasse the heat.
1 litre Fish stock To Serve:
Chervil fresh 1. Place cooked dumpling in bottom of bowl
1 bunch with vegetables and oyster. Pour hot soup
chopped
Tarragon fresh broth over dumpling.
2 sprig 7. Garnish with salmon caviar, chopped
chopped
Parsley Italian tarragon and parsley.
2 sprig 8. Adjust seasoning and serve immediately
chopped
Swiss chard red local
1 bunch
julienne
15 gram Salmon roe
Sachet
2 pcs Bay leaves
2 sprig Thyme, fresh
2 sprig Parsley stalks
White peppercorn,
10 ea
whole

NOTES:
 Onion Dumplings
(Team of 4)

Yield: 8 to 12 pieces (4 portions)

INGREDIENTS: METHOD:

Quantity Ingredient 1. Sift flour and baking powder.

2. Combine onion, flour, salt and pepper.
140 g Flour all purpose
Mix until well blended.
14 g Baking powder 3. Combine wet ingredients; milk, melted
Onion green minced butter and egg.
1 bunch
finely 4. Make a well in dry and incorporate wet
2 ea Egg lightly beaten ingredients into dry
30 g Butter salted melted 5. Form the dough into a ball and bench and
work to form a smooth slightly sticky
100 ml Milk dough.
tt Salt 6. Cover with plastic wrap and let rest for 45
tt White pepper ground minutes. Divide dough into equal
portions and form each portion into a
small size ball.
7. Bring a pot of salted water to the boil and
cook the dumplings for 10 minutes in
simmering water. Evaluate the flavour and
seasoning.
8. Transfer to the oyster stew.

NOTES:
 Mussels in Wheat Beer
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Melt 25 grams of butter in a saucepot

over low heat. Add shallots, garlic and
1 bag Mussels live in shell
herbs. Sweat until fragrant and shallots
50 g Butter unsalted are tender.
2 ea Shallot sliced 2. Add beer and fish stock.
3 clove Garlic minced 3. Add mussels and cover the pot.
4. Set over moderate heat, Cook until the
60 ml Beer wheat, white mussels open, about 5 minutes.
30 ml Fish stock 5. Drain mussels and strain liquid through
Chervil fresh cheesecloth into a broad saucepan. Bring
4 sprig to a boil.
chopped
Tarragon fresh 6. Add 50 grams of whole cold butter and
2 sprig swirl the liquid in the pan until butter is
chopped
Parsley Italian melted.
2 sprig 7. Adjust seasoning to taste
chopped
tt Salt 8. For service, remove the top shells of the
mussels. Place mussels in broad soup
tt Pepper white ground plates and pour the sauce over them.

NOTES:
 Sautéed Dandelion with Beech Brown Mushrooms
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Peel, trim and portion dandelion and

Dandelion mushrooms.
500 g greens, washed, 2. In saucepan over medium heat add
trimmed butter.
Mushroom 3. Add mushrooms and sauté until tender.
beech brown, 4. Add dandelion and stir several times so it
250 g cooks evenly.
washed,
trimmed 5. As soon as it the dandelion is wilted
remove and drain.
100 g Butter, unsalted
6. Adjust seasonings and serve.
tt Salt
Pepper white
tt
ground

NOTES: