Recipe by Volker Marecek and Benjamin McManus of The Langham Auckland (National Winner – RHT New Zealand 2014)
5g sweet white vinegar
20g lemongrass chopped rough
10g lemongrass finely chopped
10g salmon caviar
15g crème fraiche
10g Scampi Oil
1 micro radish
1 micro greens.
Peel and blanch scampi in sous vide 60?C for 10 minutes. Cool and chop into brunoise, mix with finely chopped lemon grass and conserve cold.
Blanch and peel concasse (fine) tomatoes, mix with vinegar and conserve.
Warm Mirrin and 10g roughly chopped lemon grass, cold Ponzu and marinate salmon caviar for 30 minutes.
Manuka smoke crème fraiche in sous vide bag using a smoke gun.
Mix Scampi Oil with Malto Dextrin and conserve dry.
Trim Micro radish and pick micro herbs.
In a glass, build layers starting first with caviar, then tomato, then scampi. Make a thick layer of crème fraiche. Finish with Scampi sand and micro greens as garnish.