Trim excess sinew from the fillet and cut 8 portions, about
Bring the water and honey to a boil and then remove from the stove top. Allow to cool and then pour the marinade into a vacuum sealer bag with the Chinese cabbage leaves and vacuum pack. Or, use a resealable plastic bag, squeezing out as much air as you can before sealing. Marinate for a minimum of 6 hours. Remove the leaves from the bag and grill lightly to serve. Use 1 leaf per serving.
Wash micro watercress and red amaranth. Dry and reserve. Use
To assemble, place a grilled cabbage leaf on each plate. From each fillet, remove the butcher’s string, slice it in half and place the two halves on top of each other near the end of the cabbage leaf, as shown. Place a ginger slice next to the fillet and place a bundle (10g per serving) of watercress and amaranth salad leaves on the fillet and ginger. Place two crisp, hot squares of Anna potato on each cabbage leaf, as shown, and garnish each with a chive baton. Drizzle each serving with 10ml teriyaki sauce and 15ml jus. Heat the ginger oil to smoking point and dress the salad carefully at the table (10ml per serving).
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