Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 280       g            Fresh salmon fillet
 280       g            Fresh garoupa fillet
  12                    Romaine lettuce leaves
   5       g            Sea urchin roe *
   8                    Baby artichokes
   1 1/3   c            Fish stock
                        Salt, white pepper,
                        -vinegar, lemon juice
   1 1/3   c            Dry white wine
  20       g            Chopped shallots
   1       c            Fish stock
   1 1/3   c            Fresh cream
  75       g            Sea urchin roe (optional)
                        Salt, freshly-milled white
                        -pepper, lemon juice
  40       g            Butter
  20       g            Lobster coral (roe) **
   4                    Whole sea urchins (optional)
                        Vinegar/lemon juice, salt,
  80       g            Watercress

  * (optional - lobster roe can be substituted, but it
  will change the overall flavour)
  ** or substitute a pinch of paprika for colouring
  purposes, although it will change over all flavour
  This is another "not what it appears to be" dish.  The
  main part looks kinda like a sea anemone.  It's
  garnished with whole, boiled sea urchins++a nice
  touch.  You should be able to find the sea urchin roe
  at a Japanese grocery.  Remember the "shallots" called
  for are probably green onions.
  Establishment: Hotel Riverside Plaza Tai Chung Kiu
  Road, Shatin, New Territories. Western Cuisine
  Practical Class Gold Award - Hot Fish Dish Chef: Chow
  Kwok-ting, Phil (Hotel Riverside Plaza)
  To prepare: 1. Slice salmon and garoupa fillets into
  thin squares about 9 to 10 cms wide and 3 to 4 mms
  thick. Each ball needs two slices of each fish. (Do
  not attempt to make them all exactly the same width,
  as the subsequent moulding process is easier if the
  layers of fish diminish in size.) Season with salt and
  pepper.  .
  2.  Blanch lettuce leaves by dipping in hot water,
  then refresh in iced water.  Cut into squares of
  similar diminishing dimensions as fish slices. Each
  ball needs four lettuce squares.
  3.  Pile up alternating layers of fish and lettuce,
  starting with a bottom layer of salmon, then lettuce,
  garoupa, lettuce, salmon, lettuce, garoupa, and a
  final layer of lettuce.  Place a dot of sea urchin or
  lobster roe (optional)
  4.  Lay each pile on a piece of cling wrap about 20
  cms square. Moulding upwards from the bottom layer,
  form each pile into a ball. Wrap it firmly, twisting a
  knot at top of cling wrap to hold moulded ball in
  To cook: 1. To make sauce, reduce white wine with
  chopped shallots to thickness of essence.  Add fish
  stock and reduce again.  Add fresh cream, and
  remainder of sea urchin or lobster roe (optional).
  Strain sauce, add salt and pepper and a few drops of
  lemon juice.  Stir in butter and lobster coral (or
  paprika).  Keep warm.
  2.  To cook artichokes, bring a pan of water to the
  boil.  Add some lemon juice drops, salt, a little
  plain flour and whole baby artichokes, and simmer for
  25 to 30 minutes.  Remove artichokes and discard green
  outer leaves.  Carefully peel off purple-tinted inner
  leaves, trim them uniformly and set aside.  Cut white
  artichoke bottoms so that they have flat bases.
  3.  (Optional) Boil sea urchins, adding a little
  vinegar or lemon juice, oil and salt to pan.  (Please
  note that the very prickly urchins must be handled
  with care!  Although they are edible garnishes,
  special eating tongs are recommended!)
  4.  Heat fish stock.  Simmer wrapped balls for about
  five minutes, remove pan from heat and leave aside for
  1 to 2 minutes.  During simmering prepare the
  presentation plates as below.
  To present: 1. Pour sauce onto plates (forming the
  2.  Place two artichoke bottoms on each plate , laying
  two layers of trimmed artichoke leaves around each
  3.  Remove fish balls from stock and make three
  cross-wise inci- sions on top of each.  (Cling wrap
  will fall away, and cut "blossoms" reveal their layers
  and "pollen' of sea urchin roe.) Lifting it clear of
  its cling wrapping, place one fish ball on each
  artichoke bottom.
  4.  Add watercress and cooked sea urchin (or
  alternative garnish) to each plate.
  From "Champion Recipes of the 1986 Hong Kong Food
  Festival".  Hong Kong Tourist Association, 1986.
  Posted by Stephen Ceideberg; October 29 1992.

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