Specialty: Contemporary international cuisine
Performing @: Infiniti Restaurant, Sheraton Pattaya Resort
Featured dish: Miso glazed snow fish
150 grams snow fish
50 grams pumpkin, roasted and puréed
50 ml Parma ham sauce
40 grams pickled vegetables
20 ml olive oil
2 grams pepper
30 grams miso sauce
Parma ham sauce
Heat butter in a sauce pan then add onion, garlic and celery and sauté until soft. Add Parma ham and sauté until fragrant. Put chicken stock, whipping cream and seasoning. Simmer for one hour.
Blend until smooth and strain.
Bring the pickling liquid ingredients and sugar to a boil in a sauce pan.
Put the pickling marinade ingredients into a large bowl with black pepper, coriander seed and kosher salt and mix well.
Pour the liquid over the vegetables and keep the vegetables submerged. Let cool to room temperature then cover and refrigerate for two to three days.
Preheat oven to 180 degrees Celsius.
Season both sides of snow fish with salt and pepper. Preheat skillet over medium heat with olive oil then put the fish and cook for a few minutes.
Coat the snow fish with miso sauce then roast in oven until cooked.
Reheat Parma ham sauce, pumpkin purée then place on the plate with pickled vegetables.
Tel: 038 259 888