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Seafood Preparation

  • Prawns, trimmed and deveined or butterflied; head intact 150 g
  • Fish Fillet (Dory, Lapu-Lapu, or Local Sea Bass) 150 g
  • Olive Oil 120 ml
  • Rock Salt 5 g
  • Crushed White Peppercorns

Sauce Preparation

  • Unsalted Butter 35 g
  • Fish or Chicken stock 60 ml
  • Dill leaves 1 g
  • Cayenne Pepper 1 g
  • Fresh cream 125 ml
  • Water or Seafood stock 120 ml


  • Olive Oil 200 ml
  • Cauliflower 100 g
  • Japanese bread crumbs, toasted 50 g


  • Unsalted Butter 30 g
  • Bok Choi, washed and trimmed 30 g
  • Carrots, peeled and tourneed then blanched 30 g
  1. Seafood Preparation

    • Drizzle the prawns and fish with half of the olive oil
    • Season with salt and pepper
    • Heat the saute pan then add the remaining olive oil
    • Pan-fry the seafood separately or by batch
    • Set the fried seafood aside, covered with foil
    • Remove excess oil from the pan, leaving the fonds for the sauce
  2. Sauce Preparation

    • In the same pan, heat the butter
    • Deglaze the fonds in the pan with stock
    • Whisk the Knorr Golden Salted Egg Powder in
    • Add dill leaves, cayenne and fresh cream
    • Adjust the seasoning to taste
    • Dilute with water or stock if desired
  3. Topping

    • In another saute pan, heat the olive oil
    • Add the grated caulifower
    • Season with Knorr Aromat Seasoning Powder
    • Add the breadcrumbs and gently toss it with the rest of the ingredients in the pan
  4. Garnish

    • In another saute pan, heat the butter
    • Add the carrots to lightly glaze the surface
    • Add the bokchoi and the French beans
    • Lightly-season with Knorr Aromat Seasoning Powder
  5. Presentation

    • Pour sauce on the serving ware, enough to cover its surface
    • Set the fish and prawns on it, then the vegetables
    • Sprinkle the crumb topping on the fish lightly, just before serving