World Gourmet Summit 2002

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Sauté Stromate with Green Asparagus, Cold Vanilla Leek Puree, Naturel Miso Capers Jus
Presented by:David Senia

Serve 1
Ingredients

	Vegetables
10g	Japanese leek
20g	asparagus green

	Stromate Fillet
60g	stromate fillet
10ml	olive oil
15g	cold puree of green leek & vanilla

	Sauce
70ml	miso capers sauce
	whipped cream

	Garnish
1g	extra fine capers, deep fried

Method:

Vegetables
Julienne the leek and place in ice water. Blanch and refresh the asparagus.

Stromate fillet
In a pan seal the fish with a little olive oil and finish in a moderate oven.

Plunge the asparagus to reheat it.

Sauce
Warm the miso sauce and whisk in whipped cream at the last minute.

Assembly:

Place the fish in the center of the plate. Then stack with the iced leek and a quenelle of puree. Drizzle with sauce. Garnish with deep fried capers.

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