*  Exported from  MasterCook  *
                           THE FLOWERS IN THE SEA
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  280       g            Fresh salmon fillet
  280       g            Fresh garoupa fillet
   12                    Romaine lettuce leaves
    5       g            Sea urchin roe *
    8                    Baby artichokes
    1 1/3   c            Fish stock
                         Salt, white pepper,
                         -vinegar, lemon juice
    1 1/3   c            Dry white wine
   20       g            Chopped shallots
    1       c            Fish stock
    1 1/3   c            Fresh cream
   75       g            Sea urchin roe (optional)
                         Salt, freshly-milled white
                         -pepper, lemon juice
   40       g            Butter
   20       g            Lobster coral (roe) **
    4                    Whole sea urchins (optional)
                         Vinegar/lemon juice, salt,
   80       g            Watercress
   * (optional - lobster roe can be substituted, but it
   will change the overall flavour)
   ** or substitute a pinch of paprika for colouring
   purposes, although it will change over all flavour
   This is another “not what it appears to be” dish.  The
   main part looks kinda like a sea anemone.  It’s
   garnished with whole, boiled sea urchins++a nice
   touch.  You should be able to find the sea urchin roe
   at a Japanese grocery.  Remember the “shallots” called
   for are probably green onions.
   Establishment: Hotel Riverside Plaza Tai Chung Kiu
   Road, Shatin, New Territories. Western Cuisine
   Practical Class Gold Award - Hot Fish Dish Chef: Chow
   Kwok-ting, Phil (Hotel Riverside Plaza)
   To prepare: 1. Slice salmon and garoupa fillets into
   thin squares about 9 to 10 cms wide and 3 to 4 mms
   thick. Each ball needs two slices of each fish. (Do
   not attempt to make them all exactly the same width,
   as the subsequent moulding process is easier if the
   layers of fish diminish in size.) Season with salt and
   pepper.  .
   2.  Blanch lettuce leaves by dipping in hot water,
   then refresh in iced water.  Cut into squares of
   similar diminishing dimensions as fish slices. Each
   ball needs four lettuce squares.
   3.  Pile up alternating layers of fish and lettuce,
   starting with a bottom layer of salmon, then lettuce,
   garoupa, lettuce, salmon, lettuce, garoupa, and a
   final layer of lettuce.  Place a dot of sea urchin or
   lobster roe (optional)
   4.  Lay each pile on a piece of cling wrap about 20
   cms square. Moulding upwards from the bottom layer,
   form each pile into a ball. Wrap it firmly, twisting a
   knot at top of cling wrap to hold moulded ball in
   To cook: 1. To make sauce, reduce white wine with
   chopped shallots to thickness of essence.  Add fish
   stock and reduce again.  Add fresh cream, and
   remainder of sea urchin or lobster roe (optional).
   Strain sauce, add salt and pepper and a few drops of
   lemon juice.  Stir in butter and lobster coral (or
   paprika).  Keep warm.
   2.  To cook artichokes, bring a pan of water to the
   boil.  Add some lemon juice drops, salt, a little
   plain flour and whole baby artichokes, and simmer for
   25 to 30 minutes.  Remove artichokes and discard green
   outer leaves.  Carefully peel off purple-tinted inner
   leaves, trim them uniformly and set aside.  Cut white
   artichoke bottoms so that they have flat bases.
   3.  (Optional) Boil sea urchins, adding a little
   vinegar or lemon juice, oil and salt to pan.  (Please
   note that the very prickly urchins must be handled
   with care!  Although they are edible garnishes,
   special eating tongs are recommended!)
   4.  Heat fish stock.  Simmer wrapped balls for about
   five minutes, remove pan from heat and leave aside for
   1 to 2 minutes.  During simmering prepare the
   presentation plates as below.
   To present: 1. Pour sauce onto plates (forming the
   2.  Place two artichoke bottoms on each plate , laying
   two layers of trimmed artichoke leaves around each
   3.  Remove fish balls from stock and make three
   cross-wise inci- sions on top of each.  (Cling wrap
   will fall away, and cut “blossoms” reveal their layers
   and “pollen' of sea urchin roe.) Lifting it clear of
   its cling wrapping, place one fish ball on each
   artichoke bottom.
   4.  Add watercress and cooked sea urchin (or
   alternative garnish) to each plate.
   From ”Champion Recipes of the 1986 Hong Kong Food
   Festival".  Hong Kong Tourist Association, 1986.
   Posted by Stephen Ceideberg; October 29 1992.
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