West Indies Caribbean Medley

Ingredients

• 400 g back salmon of the goat
• Gewürzmischung Chief Jerk Seasoning (Original product from Trinidad & Tobago)
• oil
• Murray River salt flakes
• 200 ml calf (-demiglace)
• Paste from guava (Delifruit Pasta de Guayaba (Original product from the Dominican Republic))
• Hibiscus flower (candied)
• butter
• 150 g sweet potatoes
• 20 g cashew nuts (roasted)
• Salt
• Pepper
• nutmeg
• 12 large tiger prawns (peeled and deveined)
• 8 mini squid tubes (cleaned)
• 1 Shallot
• 1 mango (very ripe)
• 1 banana (very ripe)
• 250 ml poultry stock
• 340 ml heavy cream
• coconut milk
• pineapple syrup
• Caribbean curry spice blend
• Purple Curry spice blend
• Tandoori Masala spice blend
• Ananas-Chili Sauce (Susie's Hot Sauce Pineapple Pleasure; Original product from Antigua)
• Mount Gay Barbados Rum
• 8 g soy lecithin
• 1 black pineapple (Antigua)
• 1 langoustine tail
• 1 Lime
• olive oil
• caviar (from flying fish)
• allspice
• flowers (of pineapple sage)

Instructions

1. 1.

   Jerk Goat: Bring 200 ml demiglace to a boil, season with Jerk seasoning, guava paste, a touch of hibiscus flower stock and salt, finish by adding a bit of cold butter. Brush 400 g goat salmon with a mixture of oil and Jerk seasoning, wrap in foil and let rest until ready to cook. Sear the meat sharply in a hot grill pan, season with salt flakes, and allow it to finish cooking pink. Serve the meat on a plate with the sauce poured over and garnish with hibiscus flowers.

2. 2.

   Sweet potato-Cashew Espuma: Peel and cook 150 g sweet potatoes until soft, grind 20 g cashews and blend with the remaining ingredients (140 ml cream, 25 g butter, salt, pepper, nutmeg), season and strain through a sieve. Pour the mixture into a siphon and keep warm. When serving, foam it directly beside the goat salmon on the plate.

3. 3.

   Seafood Curry: Dice 1 shallot finely, sauté in butter with 1 chopped mango and 1 banana, add curry and cook briefly, deglaze with 250 ml poultry stock, add 200 ml cream, reduce slightly, puree, and season with the remaining ingredients (3 tbsp coconut milk, 2 tsp pineapple syrup, Caribbean Curry spice blend, Tandoori Masala spice blend, Susie's Hot Sauce Pineapple Pleasure, Mount Gay Barbados Rum). Just before serving, let the 12 tiger prawns and sliced 8 squid rings cook in the curry. Serve on a coconut shell.

4. 4.

   Piña Colada Foam: Mix all ingredients (8 cl coconut milk, 4 cl water, 4 cl pineapple syrup, 4 cl Mount Gay Barbados Rum, 8 g soy lecithin) and foam in a tall vessel using an aquarium pump. Gently spoon the foam onto the seafood curry in the coconut shell.

5. 5.

   Grilled Pineapple with Crawfish Carpaccio: Wrap the langoustine tail in foil and chill. Slice 1 black pineapple into thin rounds, hollow out the center, lightly brush with oil and grill both sides, flambé with Barbados Rum, season with allspice, and plate. Whisk lime juice, olive oil, salt, and pepper; slice the langoustine tail thinly, toss in the vinaigrette, and arrange over hot pineapple slices. Top with caviar pearls and, if available, garnish with pineapple sage flowers.