Asiri Punchihewa

Omani Lobster Slider

Recipe by Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura of Shangri La Barr Al Jissah Resort and Spa Oman – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE

Lobster Pattie:
50 g fish (Hummur)
30ml cream
1 egg white
3 g salt
1 g pepper
120 g lobster cubes
15 ml lobster bisque
20g bread crumbs
10ml brandy
0.5 g thyme

Tomato Marmalade:
100 g tomato concassé
20 g chopped onion
2 leaves basil
45g sugar
5 ml lemon juice

Dill Mayonnaise:
10 g dill leaves
50g mayonnaise
Salt, a pinch
2 ml lemon juice

Seaweed Burger:
250 g flour
7.5 g yeast
5g sugar
5g salt
3.75g bread improver
35 g egg, beaten
12.5 g seaweed
87 g water
5g sesame seeds

Lobster Pattie:
Blend the cream, fish cubes, seasoning, and egg white in a robot coupe blender to a fish base.
Fold in the lobster cubes, brandy, thyme & bread crumbs to form a burger mixture.
Shape into patties & grill on both sides until golden brown and finish in a pre heated oven for 3 minutes.

Tomato Marmalade:
Blanch the tomatoes, peel off the skin and chop into small cubes after deseeding.
Sweat the onions in olive oil and add the tomatoes.
Cook with sugar and water until a marmalade.
Drop in few basil leaves & finish with lemon juice.

Dill Mayonnaise:
Blend a few dill leaves to form a paste and mix in with the mayonnaise.
Balance the taste with lemon juice and salt.

Seaweed Burger:
Mix in all the ingredients except the sea weed into a smooth dough and finally add the sea weed for the final mix.
Roll into 18 g balls and let it prove for an hour. Sprinkle some sesame seeds.
Cook in a pre-heated oven at 210 degrees C for 8 – 10 min until it turns the desired colour on top.


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