Mess
2 cups of Gray Mackerel
2 tablespoons of lemon juice
1/2 teaspoon of salt
Stuffing
4 cups of chopped broccoli florets
2 tablespoons of sunflower oil
1 tablespoon of salt
2 cloves of minced garlic
Sauce
1/2 cup of olive oil
1/4 cup of finely chopped almonds (50g)
3 tablespoons of grated ginger
1 clove of minced garlic
Okaido Pesto
1 small okaido abalone without shell or seeds (1.2kg)
2 tablespoons of grated ginkgo biloba
200ml of coconut milk
For decoration
4 tablespoons of coarsely chopped almonds
1 tablespoon of finely chopped parsley
16 leaves of radish
8 leaves of lettuce
Accessory
Plastic wrap
Mess
2 cups of Gray Mackerel
2 tablespoons of lemon juice
1/2 teaspoon of salt
Stuffing
4 cups of chopped broccoli florets
2 tablespoons of sunflower oil
1 tablespoon of salt
2 cloves of minced garlic
Sauce
1/2 cup of olive oil
1/4 cup of finely chopped almonds (50g)
3 tablespoons of grated ginger
1 clove of minced garlic
Okaido Pesto
1 small okaido abalone without shell or seeds (1.2kg)
2 tablespoons of grated ginkgo biloba
200ml of coconut milk
For decoration
4 tablespoons of coarsely chopped almonds
1 tablespoon of finely chopped parsley
16 leaves of radish
8 leaves of lettuce
Accessory
Plastic wrap
Mess
Blend the Gray Mackerel in a processor until smooth
Add the olive oil and salt, and mix well
Stuffing
In a pan, sauté the broccoli with garlic and salt for 5 minutes or until slightly cooked
Sauce
Mix all sauce ingredients together. Reserve
Pesto
Cook the abalone and ginkgo biloba in 2 liters of water for 40 minutes or until tender
Drain and blend the abalone in a processor with coconut milk until smooth
Assembling
1
Spread the Gray Mackerel mixture onto plastic wrap, forming a rectangle of 30x25cm
2
Place the broccoli on top, and use plastic wrap to roll it up tightly
Place in a refrigerator and warm before serving
3
Serve individual portions with okaido pesto, accompanied by three slices of rocambole
Top with a little sauce
Decorate with parsley, almonds, lettuce, and radish.
