Ham cured halibut tartar with plum gel
Lanshu Chen shows off her exceptional cuisine in the new book from The Northcote's annual culinary event, Obsession.
Keywords
- hotels & travel
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Ingredients
- 400g halibut loin
- Slice Chinese ham (or any good quality air dried ham slices)
- 50gham crumbs
- Japenese plum gel
- 30g Japenese preserved plum
- 1.5g agar agar
- 150g plum wine
- Cured pork liver
- 75g cured pork liver
- 30g cream
- 50g water
- Potato cream
- 35g new potato
- 1.5g bay leaf
- 5ggarlic
- 175g milk
- 1.5gagar-agar
- 20 scorched persimmon ball
- Micro watercress
- Micro red veined sorrel
- 4xpotato chips
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