Mix all ingredients for garlic butter, roll in parchment to a 1 cm wide tube and set in the fridge.
For the Kiev’s dice the Hake fillet into small pieces and place in a blender with the lemon zest, egg white, cayenne, cream and salt. Pulse in the blender so only just combined then add the blended mixture to a bowl. Chop the King Prawn tails into 1 cm pieces and fold through mix.
Take the set garlic butter and cut into 6 pieces. Wet your hands and take the Kiev mix and pack in your hand to a rough flat circle shape, place a piece of garlic butter in the centre and mould the mix around the butter and form into a ball shape. Repeat the process using up the mix and place on a tray to firm up in the fridge for 2-3 hours.
For the Katsu sauce, thinly slice and sweat the onion with the butter to soften, add the spices and cook out for a minute then thinly slice the carrots and add to the pot with sliced garlic clove. Coat the carrots in the spices and onions add the salt, chicken stock and soy and bring to a simmer then reduce the ingredients by 1 third. Take off the heat and blitz in a blender until smooth then pass through a fine sieve put into a small sauce pan to re heat before serving.
To finish the Kiev’s remove from fridge and crumb with the pane’ ingredients. Roll the chilled Kiev balls in the seasoned flour then egg and finally breadcrumbs. Preheat a fryer or friture of vegetable oil to 180c, place the Kiev balls in the fryer to only colour, cook for roughly 2 minutes, remove and drain add to a baking sheet and cook in pre heated oven set to 180c for 3 minutes.
Sauté the sliced leeks with the seasoning oil and butter until only just softened , remove and drain on kitchen towel. Heat the Katsu sauce and add a circle of sauce to warmed serving bowls, place a pile of the sauté leeks to the middle of each bowl, top the leeks each with a cooked Kiev ball sprinkle a few sea salt flakes on top of each ball and serve.
Mix all ingredients for garlic butter, roll in parchment to a 1 cm wide tube and set in the fridge.
For the Kiev’s dice the Hake fillet into small pieces and place in a blender with the lemon zest, egg white, cayenne, cream and salt. Pulse in the blender so only just combined then add the blended mixture to a bowl. Chop the King Prawn tails into 1 cm pieces and fold through mix.
Take the set garlic butter and cut into 6 pieces. Wet your hands and take the Kiev mix and pack in your hand to a rough flat circle shape, place a piece of garlic butter in the centre and mould the mix around the butter and form into a ball shape. Repeat the process using up the mix and place on a tray to firm up in the fridge for 2-3 hours.
For the Katsu sauce, thinly slice and sweat the onion with the butter to soften, add the spices and cook out for a minute then thinly slice the carrots and add to the pot with sliced garlic clove. Coat the carrots in the spices and onions add the salt, chicken stock and soy and bring to a simmer then reduce the ingredients by 1 third. Take off the heat and blitz in a blender until smooth then pass through a fine sieve put into a small sauce pan to re heat before serving.
To finish the Kiev’s remove from fridge and crumb with the pane’ ingredients. Roll the chilled Kiev balls in the seasoned flour then egg and finally breadcrumbs. Preheat a fryer or friture of vegetable oil to 180c, place the Kiev balls in the fryer to only colour, cook for roughly 2 minutes, remove and drain add to a baking sheet and cook in pre heated oven set to 180c for 3 minutes.
Sauté the sliced leeks with the seasoning oil and butter until only just softened , remove and drain on kitchen towel. Heat the Katsu sauce and add a circle of sauce to warmed serving bowls, place a pile of the sauté leeks to the middle of each bowl, top the leeks each with a cooked Kiev ball sprinkle a few sea salt flakes on top of each ball and serve.
