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              NIL Fish on Zucchini and Caviar crust, Tomatoes Guimauve, Sweet Corn Cremeux 


              In honour of the passing of His Majesty King Bhumibol the Great - much loved Monarch of Thailand -- French Cuisine Chefs of Le Cordon Bleu Dusit Culinary School have prepared this special dish in honour of His Majesty's extraordinary life.


              Ingredients

              Tomato Guimauve
              • 250 g Tomato
              • 200 g Water
              • 4 pc Gelatin
              • 1 Lemon zest
              • Salt
              • Pepper
              • Tabasco
              Zucchini cremeux
              • 230 g Zucchini skin
              • 150 g Cream
              • 3 pc Gelatin
              • Caviar
              Sweet Corn Bavaroise
              • 300 g Yellow sweet corn
              • 200 g Cream
              Pla Nil
              • 250 g Pla Nil -- Fish fillet

              Method

              Tomato Guimauve:  

              1. Wash and peel the tomatoes, cut them into small dices; bring to boil and cook the tomatoes for 45 minutes.

              2. Strain through a sieve. Add the gelatin leaves and lemon zest season with salt, pepper and tabasco.  Use a stand mixer and blend until smooth.

              3. Pour the Tomato Guimauve in a flexi-mould and set aside to cool in a chiller.

              Zucchini cremeux:

              1. Blanch the zucchini skin in boiling water, drain and refresh in iced water.

              2. Boil the cream and zucchini skin in a pot.  Add the gelatin leaves. Pour the Zucchini cremeux into the prepared mould.  Refrigerate until it is set and cool.  Roll the Zucchini cremeux around the cooked Pla Nil and decorate with the caviar.

              Sweet corn Bavaroise:

              1. Boil the yellow sweet corn in a pot while boiling the cream in another pot.

              2. Strain the cooked sweet corn through a sieve.  Combine the cooked sweet corn and cream; blend until the mixture is smooth.

              3. Strain and transfer the mixture into a piping bag, and pipe on the plate for decoration.

              Pla Nil:

              1. Fillet the Pla Nil and peel off the skin and bones; sprinkle with salt, pepper and olive oil.

              2. Roll the Pla Nil with 2 layers of plastic film. Boil the Pla Nil in boiling water at 70 c for 12 minutes. Keep them for decoration before serving.

              Photo © Alisa Jaksakul

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