Mille
Feuille of Green Mango, Palm Heart and
Lobster, Patis-Dayap and Honey Vinaigrette
By Executive
Chef Gordon Landy, Peninsula Manila, Phillippines
Made
with:
Philippine Lobster
Chef
Landy makes this inventive recipe with Philippine
lobster. He uses honey from the cool mountains
of Baguio and juice from dayap, the Philippine
lime, for the dressing. Regular honey and limes
may be substituted. The tart, unripe green mango
acts more as a crunchy vegetable. Mizuna greens,
which appear in Japanese cooking, add a mustard
flavor. A well-aged balsamic vinegar is best
for this recipe. It is sweeter and less acidic.
If using lower grades of balsamic vinegar, Landy
recommends adding one to two teaspoons of sugar.
Serves:
4 portions
Ingredients:
(Measurements in Metric)
Honey 10 ml.
Philippine orAsian Fish Sauce 5 ml.
Lime Juice 15 ml.
Chives (cut) 5 g.
Italian Parsley (chopped) 5 g.
Canola Oil 10 ml.
Salad
Ingredients:
Palm Heart (julienne) 40 g.
Green mango (julienne) 40 g.
Lobster (poached, cut into 30 g. pieces) 40O
g.
Green Mango (thinly sliced 12 slices)
Wonton Wrappers (deep-fried 8 pcs.)
Finishing
Garnish:
Mizuna greens (shredded) 20 g.
Reduced balsamico (as needed)
Chili Oil (as needed)
Fried Glass Noodles (as needed)
White Pepper (freshly ground to taste)
Method:
1. To make the reduced balsamico,
simmer 1 cup balsamic vinegar over low fire
until thick and syrupy in consistency. Set aside
to cool. Toss mizuna lettuce, using vinaigrette
as needed.
2.
In medium bowl, combine honey, fish sauce, lime
juice, cut chives, chopped parsley and canola
oil to make a light vinaigrette. Combine palm
heart and green mango julienne and dress with
vinaigrette. Toss lobster in separate bowl with
vinaigrette. Season with salt and peppe
3.
On a chilled plate, brush three mango slices
with vinaigrette. Repeat with mango slices on
other plates. Top mango slices with prepared
palm heart and green mango, then with lobster
and deep-fried wonton wrappers.
4.
Repeat layers, starting with palm heart and
mango salad and proceeding with other ingredients,
ending with lobster. Plate should have three
layers of lobster. Assemble mille feuille on
the rest of the chilled plates.
5.
Garnish lobster with mizuna tossed in vinaigrette,
reduced balsamico, chili oil and fried noodles.
Serve immediately.
Other
Great Chef
Recipes:
Braised
Lamb Shank Kaldereta
Guinea
Fowl Tinola with Green Papaya & Shiitake
& Woodear Mushrooms
Mille
Feuille of Green Mango, Palm Heart and Lobster,
Patis-Dayap and Honey Vinaigrette
Pan
Seared Salmon with Soybeans
and Bean Curd in Sinigang
Broth
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