#TsogoSun #OnAPlate: OR Tambo Intercontinental

From memories of kitchens at home to restaurant venues across the country, food is one of ourTsogo Sun favourite obsessions.  This is the 10th article in a IndianSpice series @TsogoSun #OnAPlate, on the diversity and vibrancy of food from the chefs of Tsogo Sun’s hotels and venues!

This starter dish recipe hails from the kitchens of the InterContinental Airport Johannesburg. A Salmon parcel set on a mild curried bisque sauce, accompanied by a salmon parfait, edible sea shore with a Smokey salmon and east coast rock lobster roulade.

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Meet: Clint Hensburg who started at the age of 18 years in the food business, Chef Clint worked for a fine dining French Restaurant in East London.

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After gaining an immense amount of knowledge and experience, he then moved to an Italian restaurant to better his knowledge of Italian cuisine. He then relocated, to the City of Gold and gained a variety of experience through catering companies. The highlight of his career was joining Tsogo Sun group and worked under the watchful eye of Chef Kenny Ngubane at the famous Masterchef Restaurant.

Clint headed  up the team at the popular “Jenda Food and Wine Bar” at the MonteCasino complex where he later got an opportunity to work at the prestigous intercontinental Hotel under the helm of Chef Yoshan Naidu.

A symphony of Salmon set upon a medley of sea food is a masterpiece by Chef Clint!

INGREDIENTS

SEA SAND

  • Panco breadcrumbs
  • Nori
  • Roasted prawn shells
  • Seasoning

PARFAIT SHELLS

  • SMOKED SALMON
  • CAPERS
  • CREAM CHEESE
  • FETA

GEL ROUNDS

  • Poached prawns
  • Poached mussels
  • Dill
  • Gelatine leaves
  • Lemon zest
  • Lemon juice
  • sugar
  • water
  • LIME SEGMENTS

THINLY PEELED ASPARAGUS

SMOKED SALMON AND CRAYFISH ROULADE

  • Smoked salmon
  • Poached crayfish tails
  • Cream cheese
  • Freshly ground black pepper
  • Mixed herbs

SALMON PARCEL

  • SPRINGROLL PASTRY SHEETS
  • NORWEGIAN salmon

Paste

  • Fresh ginger
  • Olive
  • Lemon grass
  • Fresh coriander

Mixed micro herbs

BALSAMIC CAVIAR

WATER MELLON CAVIAR

Method

Sea Sand: ROAST SHELLS,BLEND NORI ADD SEASONING ADD PANCO BREADCRUMBS.

PARFAIT SHELLS

  1. Blend smoked smoked  capers feta cheese and cream cheese. Put into shell moulds and freeze.

Gel rounds(prawn and mussels)

  1. Mix water sugar for taste lime zest lemon juice and dissolved gelatine leaves.
  2. Place dill segments in a flat tray add with one dish of mussels and another tray of prawns

Slowly  pour gelatine water over the two trays and place in the fridge to set cut into rounds.

SMOKED SALMON AND CRAYFISH ROULADE

  1. Poach crayfish tails  with a skewer in the centre to keep it straight .
  2. Spread smoked salmon over cling wrap spread cream cheese and herbs on salmon add crayfish tails and roll up tight refrigerate until needed.

SALMON PARCEL

  1. Cut Norwegian salmon into thick strips marinate with paste.
  2. Cut spring roll pastry into squares ,brush with flour water paste
  3. Place salmon onto wet pastry roll up tightly refrigerate
  4. Deep fry until crispy coat in white sesameseeds

PRAWN BISQUE SAUCE

MARIE ROSE SAUCE

PLATE AS DESIRED OR FOLLOW PICTURE

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About Naufal Khan

Publisher & editor of Indian Spice.

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