Chef David’s dried kapenta sushi

25 Oct, 2015 - 00:10 0 Views
Chef David’s dried kapenta sushi Chef David Signature Dish

The Sunday Mail

Chef David Lupenga, the executive sous-chef at the Crowne Plaza Monomotapa hotel sent us his signature dish. He loves it for its fusion of cuisine new trends.

Being a chef has always been in Chef David’s blood. Excelling in the art is one of his ambitions. He is currently the captain of the gold medal award winning Zimbabwe Culinary Team for Zimbabwe Chefs Association.
Trained in Bulawayo, Chef David says: “Being a chef is my life, my joy and my world.”
This week, we give you his winning signature dish — dried kapenta sushi on a cushion of spanish salsa, cucumber ribbons, lime foam, soya reduction and classical onion soil.

Chef David Signature Dish

Chef David Signature Dish

Ingredients
150 grams dried kapenta;
Two tablespoons mayonnaise;
Three tablespoons lemon juice
One whole English cucumber;
20 grams cherry tomato;
One teaspoon capers;
One bunch fresh coriander;
One small red onion;
4 tablespoon virgin olive oil;
50 millilitres soya sauce.
One lime;
One teaspoon paprika;
One clove garlic;
Pinch of brown sugar;
Salt & Pepper to taste.
Method
1. Steam dried kapenta, chop, season and set aside.
2. Mix mayo with lemon juice and paprika.
3. Peel English cucumber to ribbons.
4. On a cling, wrap alternate ribbons of cucumber stuff with a blend of kapenta and lemon mayo and roll into roulade.
5. Spanish salsa — Fine chop cherry tomato, garlic, coriander, red onion, add capers, olive oil, lemon juice, salt and pepper.
6. Lime foam — Whisk fresh milk, cream and lime juice on a double boiler until it becomes a foam.
7. Soya reduction — Reduce soya, lemon juice and brown sugar on a low heat until it coats back of a spoon.
8. Onion soil — Fine chop onions, fry until brown. Air dry them and mince them.
Assemble as seen in the picture and bon appetit!

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