Tasting Menu At Tsogo Sun Tasting Table
Green Tea Sorbet
Crab and Sea Bass Sashimi
Mollusco: Squid Ink Scallop Tortollini and Red Roe Espuma
Green Tea and Citrus Sorbet
- 4 cups water, divided
- 8 individual green tea bags
- 1-1/2 cups sugar
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 200g glucose
- Steep the green tea in boiling water for six minutes then remove the tea bags.
- Add the sugar, lemon juice, lime juice and glucose to a sauce pan and add the brewed tea.
- Stir on a medium heat until the sugar and glucose dissolves.
- Transfer to an ice cream churner and churn until firm and silky.
- Store in a container in the fridge.
Crab and Seabass Sashimi Roulade
- 1 medium fillet of fresh seabass.
- 400g crab meat
- ½ teaspoon wasabi paste
- Juice and zest of 1 lime
- 60g finely sliced spring onion
- Pinch of salt
- Using a roll of cling film on a flat clean surface (like a granite/stainless steel counter top), squeegee two layers of film down on top of each other, eliminating air pockets by using a dish cloth to rub the air out of the sides.
- With a sharp knife, slice the seabass fillet finely to create thin slices of sashimi, lay them tightly next to each other to form a neat rectangle about 10 x 20 cm long on top of the cling film.
- Ensure the crab meat has been well picked, and that no bones still remain in the flesh. There should be a good mixture of succulent claw and leg meat.
- In a mixing bowl, mix the spring onion, lime zest and juice, salt and wasabi paste and dress the crab flesh thoroughly.
- To complete the roulade, pack the crab meat onto the closest end of the sliced seabass in the shape of a “sausage”. Like one would with a sushi mat, lift one end of the cling film up and roll the seabass over the crab flesh gently, tucking it in as tightly as possible. Close one end of the roulade by tying a knot in it, twist the roulade slightly so that it tightens and then tie that end too. It should be tight and firm. Allow to set in the fridge.
Squid Ink Pasta Dough
- 500g cake flour
- 4 whole eggs
- 3 egg yolks
- ½ teaspoon salt
- 4 sachets squid ink
- Add all the ingredients into a blender and bring them together to form a firm dough.
- Allow to rest in the fridge for at least an hour.
- Put the dough through a pasta machine and bring the dough down to level 2. Using a round cutter cut out as many rings as you require and leave under a damp cloth and set aside for stuffing.
Scallop Tortolloni Stuffing
- 4 large scallops and roe
- 4 teaspoons finely chopped parsley
- Juice of 1 lemon
- Salt and pepper to season
- 4 teaspoons of crème fraiche
- 4 teaspoons parmesan
- 1 beaten egg for closing the tortolloni
- Remove the roe from the shell and set aside for further use.
- Remove the scallop meat from the shells and dice into ½ cm cubes.
- Mix the scallop meat and all the other ingredients together and place a teaspoon neatly in the center of each pasta disk and close them by folding them in half and joining the two ends together, crimping with your fingers. These can be stored in the freezer.
Scallop Roe Espuma (cream gun required)
- Reserved roe from the scallops
- ½ a shallot finely diced
- Olive oil for sautéing
- 3 shots Vermouth
- 1 cup cream
- 4 teaspoons butter
- 4 gelatine leaves soaked in ice water
- Sauté the onions and roe in the olive oil until tender.
- Add the Vermouth and cream and allow to reduce by half. Then add the gelatine and dissolve.
- Transfer to a blender and blend until smooth and thick.
- Pass this through a fine chinois and pour into an espuma.
- Gas it only once and keep warm.
To Assemble the Dish:
- Boil tortollonis for five minutes and toss in butter.
- Arrange on the reserved scallop shell and use the roe espuma to sauce it up.
- With a sharp knife, slice the seabass sashimi roulade into “maki” sized bites arrange on the place.
- Served with wasabi, ginger, soya and crème fraiche. Garnish as you see fit.