Sushi Pave's picture

Sep. 19, 2011


Wasabi 1/3 Cup (5.33 tbs)
Sea scallops 8 Medium
Langostino 8 , cooked, peeled
Turbot 1/4 Pound , sliced thin (Fresh)
Basil sprigs 4 Small , washed, dried (Fresh)
Fresh dill sprigs 4 , washed, dried
Vegetable oil 2 Tablespoon
Mineral water 2 Cup (32 tbs) (Uncarbonated)
Gelatin 1 Tablespoon (1 Envelope)
Pickled ginger 1/2 Cup (8 tbs) (Dried)
Chives 2 Bunch (200 gm)
Nori sheet 1 , toasted
Cloves 1/2 Teaspoon , freshly ground
Red pepper flakes 1/4 Teaspoon
Scallion whites 1 Small , julienned



1) On a baking sheet, drop small wasabi bits through a 1/4-inch tube fitted at the end of a pastry bag. Place the sheet in the freezer so the wasabi drops solidify.

2) Slice one scallop into 3 horizontal slices. Repeat with the other scallops.

3) Take the langoustines out from their shell and trim unwanted edges.

4) On a plate, place the scallops, langoustines, turbot, basil and dill. Drizzle with vegetable oil.


5) In a small saucepan, heat 1/4 cup water. Dissolve in gelatin for 1 minute. Without boiling, dissolve the gelatin on low flame.

6) Add 1 3/4 cup water in a bowl placed over a large bowlful of ice.

7) Add in the gelatin into the water and stir till it attains a heavy syrupy consistency.

8) Grease four 3X3-inch moulds lightly. Pour half the amount of aspic into the four moulds. Chill fo 15 minutes until it sets halfway through.

9) Keep the remaining aspic somewhere warm. Make sure the aspic doesn't turn hard. If it does heat slightly on low flame.

10) Take the aspic mould and add mixed wasabi, scallops, langoustines, turbot, basil leaves, dill and ginger over them.

11) Place chives leaves over the top. Chill for about 2 hours.

12) Meanwhile, place the remaining aspic back over the iced bowl. Keep stirring till it becomes thick and syrupy. Pour this over the aspic moulds and let chill for about 3 hours.

13) Rub a hot cloth on the outside of the moulds to unmould the pave.


14) Slice the nori into thin strips. Tie one strip around the pave like a bow.

15) Pass a julienned scallion through the bow. Garnish the plate with a few pickled ginger strips, red pepper flakes and cloves.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 326Calories from Fat 95

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 960 mg40%

Total Carbohydrates 16 g5.3%

Dietary Fiber 4 g16%

Sugars 1 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet