PARMESAN CROISSANT WITH GAROUPA BRANDADE
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Charoenchai Kamwong
Channarong Hongsatan
A luxurious abode featuring traditional Thai architecture, hand-painted silk ceilings, a grand lobby and glorious gardens, the Four Seasons Hotel Bangkok located at the heart of the city is a rare combination of convenience and opulence. Represented by Channarong Hongsatan & Charoenchai Kamwong.
- Sub Category Name
Food
Savory
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Garoupa Brandade- 300g steamed Garoupa
- 300ml whipping cream
- 100g cooked potato
- 10 cloves fresh garlic
- 100ml olive oil
- Salt and pepper, to taste
- 300g Garoupa Brandade
- 5 mini cheese croissants
- 10 rocket leaves
- 20g salmon roe
Methods and Directions
Garoupa Brandade- Shred the steamed Garoupa and place aside.
- Boil the potatoes until tender and strain before mashing until smooth.
- Finely chop the garlic and add to the potato mixture.
- In a heavy saucepan and over low heat, add the mashed potatoes, before adding the whipping cream and shredded Garoupa.
- Add olive oil and season to taste.
- Slice the croissant in half making sure the two pieces are still connected.
- Place the rocket leaves inside the croissant.
- Using a piping bag, add the Garoupa Branade on top of the rocket leaves.
- Garnish on top with salmon roe.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 04/05/2024
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