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. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.



MOLE ROJO

INGREDIENTS

2 Guajillo
2 Chile Negro
1 Plantain
2 tbsp. Tamarindo
3 Tomatillos
Salt, to taste

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 Tejocote, sliced into rounds
1 part Vinegar
1 part Water
1 part Sugar
Salt, to taste

METHOD

  1. Bring vinegar, water, and sugar to a boil.
  2. 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

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


TO ASSEMBLE

INGREDIENTS

2-3 Skull Island® Tiger Prawns, lightly pan seared
Lime Supremes
Fresh Origins Micro Chinese Cedar™

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.


#vitamix #skullislandprawns #FOH #freshoriginsmicrogreens #vitamixcommercial

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