Ocean Trout Crisp Brick Pastry Cigar - Chef Recipe by Matt Haigh
Created especially for Melbourne Cup Day at Flemington Racecourse, the luxury of caviar combined wit...
1 packet wonton wrappers
Room temperature butter
5 golden shallots (diced)
Juice and zest of a lemon
1 bunch chives (diced)
Salt and pepper to taste
1 lobster head and claw
1 celery stick
1 bay leaf
1 bulb of fennel
3 Tbs tomato paste
2 rashers bacon
1L thickening cream
Splash of Brandy
1 cup warm milk
Tarragon for garnish
Add prawns and butter to a food processor and make a paste. In a bowl add diced chives and shallots, then prawn mix and combine well. Add salt and pepper to taste, then lemon juice and zest.
Put mixture into a piping bag. Pipe into the middle of each wonton wrapper and fold the tips over.
Blend Parmesan and milk together with a hand stick blender.
Roast all ingredients (except cream) in the oven for 25 minutes at 200 C. Put into a pot full of water and reduce by half. Add thickening cream and reduce by half again.
Blend all together and strain. Add salt and pepper to taste.
Steam wontons over boiling water.
Place in a bowl and pour over the lobster bisque. Garnish with Parmesan and tarragon.
Recipe provided by Avvia Cafe Restaurant