by Executive Chef Garfield Angove, Zeascape Restaurant \u2013 Kamala<\/em><\/p>\n At Zeascape Restaurant, Executive Chef Garfield Angove blends European finesse with contemporary presentation. His Snow Fish Fillet \u2014 crusted with prosciutto and paired with braised vegetables and port jus \u2014 offers a balance of texture, colour, and flavour that reflects his globally inspired approach to refined coastal dining.<\/p>\n 50 g thinly sliced prosciutto ham Prosciutto Crust<\/strong> Mashed Potato & Vegetables<\/strong> To Serve<\/strong> Snow Fish Fillet by Executive Chef Garfield Angove, Zeascape Restaurant \u2013 Kamala At Zeascape Restaurant, Executive Chef Garfield Angove blends European finesse with contemporary presentation. His Snow Fish Fillet \u2014 crusted with prosciutto and paired with braised vegetables and port jus \u2014 offers a balance of texture, colour, and flavour that reflects his globally inspired […]<\/p>\n","protected":false},"author":3,"featured_media":842,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[91,88,73,12,216,217],"class_list":["post-841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-fine-dining","tag-kamala","tag-recipes","tag-seafood","tag-snow-fish","tag-zeascape-restaurant"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=841"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/841\/revisions"}],"predecessor-version":[{"id":845,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/841\/revisions\/845"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/842"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
160 g snow fish fillet, boneless
100 g carrot, diced
100 g white onion, diced
100 g mashed potato
5 green asparagus spears
3 baby radishes
3 baby carrots<\/p>\n
\nMethod<\/h3>\n
Dry prosciutto in the oven at 90\u00b0C for about three hours until crisp. Reserve two flat pieces for garnish and grind the rest into fine crumbs. Coat the snow fish fillet with the prosciutto crumbs, pan-fry until golden, then finish in the oven at 180\u00b0C until cooked through.<\/p>\n
Braise diced carrot and onion in chicken stock with butter until tender. Mix into the mashed potato and transfer to a piping bag. Braise baby carrots, radishes, and asparagus until just tender.<\/p>\n
On a pre-heated plate, pipe a diagonal line of the mashed potato mixture. Arrange the asparagus at a right angle with the tips facing forward. Place the snow fish on top and decorate with the radish and baby carrot trios. Drizzle port jus around the plate and finish with the reserved prosciutto crisps for texture.<\/p>\n","protected":false},"excerpt":{"rendered":"