Grilled garlic & ginger Scampi , Smoked salmon mousse , Avocado & Ginger mint puree , Edible sand , dried nori and pea greens.
Halving an avocado and removing the seed, I scooped the flesh from the skin into a blender with a little cream, lime juice, fresh ginger mint and a little seasoning. This was bended to form a smooth lime green puree nice and creamy. I then split a large scampi in half lengthways and cleaned the head cavities of the scampi halves. Making a basting sauce from butter, minced garlic and ginger I coated the flesh of the tail meat and filled the head cavity. I then placed the scampi flesh side up on a flat tray and placed the tray under the grill to cook for around 8-10 minutes, basting the meat every 2 minutes while their cooking. Once their cooked I removed the tray from under the grill and let them rest. In the meantime I placed some cream cheese, cream and smoked salmon in a blender and blended the mixture to a mousse consistency. To make the edible sand I mixed in a bowl some panko crumb, bread crumb, black and white sea salt, pink salt, ground dried fish, ground dried nori seaweed, evaporated sugar cane juice and wakame miso oil. The miso oil is simply sesame oil mixed with wakame miso paste and is rubbed through the crumb mix just before serving.
I plated this by swiping the top half of the plate with chilled avocado and ginger mint puree. I then arranged the scampi halves on the plate showing the succulent tail meat to the diner. With the salmon mousse I made four quenelles and arranged them between everything else on the plate and garnishing them with a slim strand of dried nori seaweed. With a spoon I carefully placed mounds randomly on the plate of the edible sand and then finished the plate off with some fresh pea greens.