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2000 Masterclasses Recipes

Chef Tetsuya Wakuda

1. TARTARE OF MACQUARIE HARBOUR OCEAN TROUT WITH GOAT'S CHEESE
2. SLOW ROASTED LAMB WITH MISO & SNOW PEA LEAVES


1. TARTARE OF MACQUARIE HARBOUR OCEAN TROUT WITH GOAT'S CHEESE
By Chef Tetsuya Wakuda
Serves: 4 as a starter

Ingredients

250 g Macquarie Harbour ocean trout - trimmed and cut into a small dice * pinch of white pepper
1 tbsp olive oil
1 no egg yolk
60 g fresh goat's cheese (* see note)
tbsp chives - chopped
1 tbsp green onion - chopped
1 tsp coriander - chopped
1 tsp parsley - chopped
1 tsp capers - finely chopped
tsp ginger - finely chopped
1 tsp anchovy - finely chopped
1 clove garlic - finely chopped
tbsp mirin
tbsp soy sauce
tsp lime zest
tsp lime juice
pinch sea salt
pinch of roasted sesame seeds
pinch of black sesame seeds
1 tsp black olive paste

GARNISHES

2 tbsp ocean trout roe
1 cup master cress leaves

Method
1. Season diced Ocean Trout with white pepper and olive oil. Combine gently together with egg yolk. Cover with plastic wrap and refrigerate until ready to use.
2. Mash goat's cheese with the back of a fork or spoon and combine all remaining ingredients.
3. Gently mix Ocean trout together with goat's cheese mixture until fish is well coated with mixture.
4. To serve, place the well-oiled baking rings (5cm width) onto the centre of serving plates. Spoon the Ocean trout mixture inside each baking ring and pack gently. Unmould rings.
5. Garnish with Ocean trout roe and master cress leaves.
6. (* If Ocean trout is not available, tuna or salmon can be substituted) (* When selecting goat's cheese, choose a variety that is not too salty in taste, if unavailable reduce quantity of soy sauce and adjust salt to taste.) freshly ground pepper


2. SLOW ROASTED LAMB WITH MISO & SNOW PEA LEAVES
By Chef Tetsuya Wakuda
Serves: 4 - 6 portions

Ingredients

2 medium witlof - cut into quarters lengthways
pinch of sugar
pinch of sea salt
pinch white pepper
2 tbsp grape-seed oil
500 ml chicken stock
4 nos small racks of lamb with
6 cutlets per rack - trimmed of all fat
sea salt
white pepper
3 tbsp grape-seed oil 1 large bunch fresh thyme
100 g Japanese white miso paste
15 g blue cheese
1 tsp soy sauce
1 tsp mirin
1 tsp ginger - grated
1 large bunch snow pea leaves - blanched in boiling water for one second

GARNISHES

1 tsp green onion - finely chopped
1 tsp chives - finely chopped
1 tsp black sesame seeds

Method

1. Place the witlof into a small baking dish and cover two thirds of the way with chicken stock. Add grape-seed oil and season with a pinch of sugar, sea salt and white pepper. Cover with aluminum foil and cook for 1 hour in an oven pre-heated at 220C. Remove from oven when witlof is tender and set aside covered.
2. Reduce oven temperature to 130C for lamb.
3. Season the outside of each lamb rack with salt and pepper.
4. Heat grape-seed oil in a frying pan until it gives off a haze, sear lamb quickly over high heat until brown.
5. Remove lamb from frying pan and place onto an oven tray with thyme stalks under each lamb rack. Place into pre-heated oven and roast for 30-40 minutes, or until cooked to your preference.
6. Meanwhile, bring remaining chicken stock to the boil, reduce to a simmer and add miso paste. Stir until completely dissolved. Add blue cheese and continue to stir until dissolved and sauce thickens. Add soy sauce, mirin and ginger, stirring constantly. Remove from heat and strain sauce through a fine meshed sieve. Taste and adjust seasoning to your palate.
7. Once lamb is cooked remove from oven. Remove the meat from each rack of lamb in one piece by slicing lengthwise along the bone. Discard bones. Slice lamb into thick medallions.
8. To serve, arrange blanched snow pea leaves in the centre of serving plates, top with braised witlof and lamb medallions. Spoon over miso sauce.
9. Garnish with green onion, chives and sprinkle with black sesame seeds.
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Chef Ananda Solomon
Chef Anthony Walsh
Chefs Charlie Trotter
Chefs DC Duby
Chef Henrik Iversen
Chef Kenneth Oringer
Chef Michael Ginor
Chef Pierre Hermé
Chef Rick Rutledge Manning
Chef Steven Zhu
Chef Tetsuya Wakuda
Chef Vincent Bourdin

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