Skull Island® Prawn | Micro Chinese Cedar™ Purée | “Mole Rojo” | Pickled Tejocote
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Vitamix Commercial, Fresh Origins MicroGreens, and FOH.
MOLE ROJO
INGREDIENTS
- 2 ea. Guajillo
- 2 ea. Chile Negro
- 1 ea. Plantain
- 2 tbsp. Tamarindo
- 3 ea. Tomatillos
- tt. Salt
METHOD
- Reconstitute guajillo and chile negro in boiling water.
- Place guajillo and chile negro onto Vitamix® blender with plantain, tamarindo, and tomatillo.
- Season with salt, to taste.
PICKLED TEJOCOTE
INGREDIENTS
- 3-4 ea. Tejocote, sliced into rounds
- 1 part Vinegar
- 1 part Water
- 1 part Sugar
- tt. Salt
METHOD
- Bring vinegar, water, and sugar to a boil.
- Place pickling liquid over tejocote to pickle quickly.
MICRO CHINESE CEDAR™ PURÉE
INGREDIENTS
- 2 handfuls Fresh Origins Micro Chinese Cedar™
- La Tourangelle® Avocado Oil
METHOD
- Place Micro Chinese Cedar™ greens onto a Vitamix® blender with avocado oil and blend until desired sauce consistency.
TO ASSEMBLE
INGREDIENTS
- 2-3 ea. Skull Island® Tiger Prawns, lightly pan seared
- Lime Supremes
- Fresh Origins Micro Chinese Cedar™
PLATING METHOD
- Place Micro Chinese Cedar™ Purée on the plate and follow with Mole Dojo.
- Finished with pan seared prawn.
- Garnish with lime supremes and Micro Chinese Cedar™ greens.
