Serves 4

Ingredients

Turbot

100g × 4 pieces turbot

2 slices thinly-sliced bacon

50g zucchini

25g pineapple

Butter

Olive oil

Flour

Salt & pepper

 

Gnocchi

200gMay Queen potato

1⁄2 whole egg

1 egg yolk

100g soft flour

2g salt

4g cumin powder

Cumin seeds,to taste

Clarified butter

 

Abalone

4 abalone

Japanese Sake, as needed

Salted butter, as needed

 

Sauce A

Balsamic vinegar, as needed

 

Sauce B

Parsley, as needed

 

Sauce C

1kgBlue lobster head

200g onions

160g carrots

60g celery

70g leek

2 cloves garlic

150g tomato paste

2 tomatoes

80g lemongrass

40g ginger

12g curry powder

1Lbouillon

1Lfresh cream

2 cans coconut milk

60ml brandy

100ml white wine

150ml olive oil

100g butter

1 bouquet garni

Salt,to taste

 

Garnish

8 mini sorrelsleaves

8 mini mustard leaves

 

Method

​Turbot

Season turbot with salt andpepper and thencoat with flour. Sauté the fish in butter andolive oil à la meunière before roasting in the oven.Wrap the turbot with bacon and then sauté.Dice the zucchini and pineapple into 4mm-sized pieces and then sauté with olive oil.

 

Gnocchi

Roast potatoes in the oven and then peel. Add the egg, egg yolk, flour, salt, cumin powder and mix together. Use a fork to create the individual gnocchi and then boil.Heat the cumin seeds and butter in a frying pan, add the gnocchi and then sauté until lightly browned.

 

Abalone

Clean the abalone and steam in Japanese sake.Heat the butter in a frying pan and sauté the abalone.

 

Sauce A

Slowly boil down the balsamic vinegar in a saucepan. Put in a dispenser.

 

Sauce B

Boil the parsley, place in a blender with a little bit of the broth and mix. Put in a dispenser.

 

Sauce C

Clean the lobster head and chop into small pieces.Dice the onions, carrots, celery, leek into 5mm-sized pieces.Slice the lemongrass and ginger.Heat the crushed garlic with olive oil in a saucepan. Add the pieces of lobster and sauté, taking care not to burn. Add butter and sauté some more. Add brandy, white wine and boil down. Add tomato paste, tomatoes, lemongrass, ginger and curry powder and sauté. Add bouillon, coconut milk, fresh cream and flavour to taste with salt. Boil down for 25-30 mins. and strain.Flavour with salt and create froth using a hand mixer.

 

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