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Prawn, Mole Rojo, and Micro Chinese Cedar

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

  1. Reconstitute guajillo and chile negro in boiling water.
  2. Place guajillo and chile negro onto Vitamix® blender with plantain, tamarindo, and tomatillo.
  3. 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

  1. Bring vinegar, water, and sugar to a boil.
  2. Place pickling liquid over tejocote to pickle quickly.

MICRO CHINESE CEDAR™ PURÉE

INGREDIENTS

METHOD

  1. Place Micro Chinese Cedar™ greens onto a Vitamix® blender with avocado oil and blend until desired sauce consistency.

TO ASSEMBLE

INGREDIENTS

PLATING METHOD

  1. Place Micro Chinese Cedar™ Purée on the plate and follow with Mole Dojo.
  2. Finished with pan seared prawn.
  3. Garnish with lime supremes and Micro Chinese Cedar™ greens.