Categories: Seafood, Ceideburg 2 
      Yield: 1 servings 
  
    280 g  Fresh salmon fillet 
    280 g  Fresh garoupa fillet 
     12    Romaine lettuce leaves 
      5 g  Sea urchin roe * 
      8    Baby artichokes 
  1 1/3 c  Fish stock 
           Salt, white pepper, 
           -vinegar, lemon juice 
           Flour 
 
-----------------------------------SAUCE----------------------------------- 
  1 1/3 c  Dry white wine 
     20 g  Chopped shallots 
      1 c  Fish stock 
  1 1/3 c  Fresh cream 
     75 g  Sea urchin roe (optional) 
           Salt, freshly-milled white 
           -pepper, lemon juice 
     40 g  Butter 
     20 g  Lobster coral (roe) ** 
 
----------------------------------GARNISH---------------------------------- 
      4    Whole sea urchins (optional) 
           Vinegar/lemon juice, salt, 
           -oil 
     80 g  Watercress 
  
  * (optional - lobster roe can be substituted, but it will change the 
  overall flavour) 
   
  ** or substitute a pinch of paprika for colouring purposes, although 
  it will change over all flavour 
   
  This is another "not what it appears to be" dish.  The main part looks 
  kinda like a sea anemone.  It's garnished with whole, boiled sea 
  urchins++a nice touch.  You should be able to find the sea urchin roe 
  at a Japanese grocery.  Remember the "shallots" called for are 
  probably green onions. 
   
  Establishment: Hotel Riverside Plaza Tai Chung Kiu Road, Shatin, New 
  Territories. Western Cuisine Practical Class Gold Award - Hot Fish 
  Dish Chef: Chow Kwok-ting, Phil (Hotel Riverside Plaza) 
   
  To prepare: 1. Slice salmon and garoupa fillets into thin squares 
  about 9 to 10 cms wide and 3 to 4 mms thick. Each ball needs two 
  slices of each fish. (Do not attempt to make them all exactly the 
  same width, as the subsequent moulding process is easier if the 
  layers of fish diminish in size.) Season with salt and pepper.  . 
   
  2.  Blanch lettuce leaves by dipping in hot water, then refresh in 
  iced water.  Cut into squares of similar diminishing dimensions as 
  fish slices. Each ball needs four lettuce squares. 
   
  3.  Pile up alternating layers of fish and lettuce, starting with a 
  bottom layer of salmon, then lettuce, garoupa, lettuce, salmon, 
  lettuce, garoupa, and a final layer of lettuce.  Place a dot of sea 
  urchin or lobster roe (optional) 
   
  4.  Lay each pile on a piece of cling wrap about 20 cms square. 
  Moulding upwards from the bottom layer, form each pile into a ball. 
  Wrap it firmly, twisting a knot at top of cling wrap to hold moulded 
  ball in shape. 
   
  To cook: 1. To make sauce, reduce white wine with chopped shallots to 
  thickness of essence.  Add fish stock and reduce again.  Add fresh 
  cream, and remainder of sea urchin or lobster roe (optional).  Strain 
  sauce, add salt and pepper and a few drops of lemon juice.  Stir in 
  butter and lobster coral (or paprika).  Keep warm. 
   
  2.  To cook artichokes, bring a pan of water to the boil.  Add some 
  lemon juice drops, salt, a little plain flour and whole baby 
  artichokes, and simmer for 25 to 30 minutes.  Remove artichokes and 
  discard green outer leaves.  Carefully peel off purple-tinted inner 
  leaves, trim them uniformly and set aside.  Cut white artichoke 
  bottoms so that they have flat bases. 
   
  3.  (Optional) Boil sea urchins, adding a little vinegar or lemon 
  juice, oil and salt to pan.  (Please note that the very prickly 
  urchins must be handled with care!  Although they are edible 
  garnishes, special eating tongs are recommended!) 
   
  4.  Heat fish stock.  Simmer wrapped balls for about five minutes, 
  remove pan from heat and leave aside for 1 to 2 minutes.  During 
  simmering prepare the presentation plates as below. 
   
  To present: 1. Pour sauce onto plates (forming the "sea") 
   
  2.  Place two artichoke bottoms on each plate , laying two layers of 
  trimmed artichoke leaves around each bottom. 
   
  3.  Remove fish balls from stock and make three cross-wise inci- 
  sions on top of each.  (Cling wrap will fall away, and cut "blossoms" 
  reveal their layers and "pollen' of sea urchin roe.) Lifting it clear 
  of its cling wrapping, place one fish ball on each artichoke bottom. 
   
  4.  Add watercress and cooked sea urchin (or alternative garnish) to 
  each plate. 
   
  From "Champion Recipes of the 1986 Hong Kong Food Festival".  Hong 
  Kong Tourist Association, 1986. 
   
  Posted by Stephen Ceideberg; October 29 1992.