Spanish Mackerel and Shrimp with Perilla Leaf Puree

Ingredients

Perilla Leaf(20장), Bok Choy(1단), Shrimp(3마리), Spanish Mackerel(75g), Fresh Cream(230㎖), Edible Flower(약간), Boiled Potato(150g), Melted Unsalted Butter(15㎖), Milk(15㎖), Lemon Juice(3g), Salt(2g), Pepper Powder(3g), Dried Rosemary(2g), Glutinous Rice Flour(3g), Starch(12g), Olive Oil(3㎖), Sugar(3g), Pepper Powder(3g), Cooking Oil(185㎖)

Instructions

1. 1

   Wash the perilla leaf thoroughly, halve the bok choy, remove the head and peel the shrimp, and season the Spanish mackerel.

   
2. 2

   Add perilla leaf, fresh cream, and olive oil (3ml) to the pot, and once boiling, blend finely and strain through a sieve to make puree.

   
3. 3

   Mash the boiled potato, mix evenly with melted unsalted butter, sugar (3g), and pepper (3g), strain through a sieve once, and mix in milk to make mashed potato.

   
4. 4

   Coat the prepared shrimp with batter and deep-fry in cooking oil (180ml) heated to 180℃ for 3 minutes and drain; stir-fry the prepared bok choy in a dry pan, then torch for a charred flavor.

   
5. 5

   Heat cooking oil (5ml) in a medium-heated pan and grill the seasoned Spanish mackerel both sides golden for 5 minutes, then remove.

   
6. 6

   Layer perilla leaf puree → grilled Spanish mackerel → mashed potato → bok choy → fried shrimp → flower petals in a bowl in order.