One of Mövenpick’s choices to include in an anniversary menu celebrating the brand’s culinary heritage, seafood Casimir is a medley of steamed seafood, fish and salicornia (sea asparagus), and an assortment of citrus fillets, paired with wild rice. A reinterpretation of Riz Casimir.

Chef de Cusine Vũ Anh Đức from Mövenpick Hotel Hanoi Centre

Ingredients: for 4 people

For the wild rice:

• 20g butter
• 1 shallot, chopped
• 160g wild rice
• 1 bay leaf
• 100ml white wine
• 400ml vegetable stock
• 80g leek, cut into strips and blanched
• 1 tomato, blanched, peeled, cored and diced
• 4 cherry tomatoes, blanched and peeled
• Rapeseed oil, sea salt

For the seafood:

• 4 king prawns, peeled with tail on
• 8 scallops, cleaned
• 160g cod, cubed
• 80g crab leg
• 160g clams, cleaned
• 40g salicornia (sea asparagus), chopped into bite-sized pieces
• 1 lemon, zest only
• 1 lime, zest only
• 1 grapefruit, zest only
• 1 orange, zest only

For the cream sauce:

• 300ml light cream (25% fat), liquid
• 100ml cream (35% fat), whipped
• 1 lemon, flesh only
• 1 lime, flesh only
• 1 grapefruit, flesh only
• 1 orange, flesh only
• Madras curry powder, turmeric, sea salt, black pepper

For the grilled pineapple:

• 1/2 pineapple, cut into thick sticks and grilled in a dry pan

For the accompaniments:

• Thai mint, bee pollen, coconut shavings, chilli flakes

Seafood Casimir

Preparation:

To make the wild rice: Add rapeseed oil and butter to a hot saucepan, sweat shallot, add wild rice and bay leaf, deglaze with white wine, season with salt, cover with vegetable stock, bring to the boil and then simmer on low heat, add leek and crushed tomato at the end and cover to keep warm.

To cook the seafood: Steam seafood and salicornia together with citrus zests in a bamboo basket.

To make the cream sauce: In a saucepan, boil and reduce the light cream, season with curry, turmeric, salt and pepper, fold in the whipped cream and citrus fruit.

To serve: Dress seafood in a serving dish, pour some sauce over the seafood and serve the remainder separately. Garnish the dish with grilled pineapple, Thai mint, bee pollen, coconut shavings and chilli flakes. Serve rice on the side.

Seafood Casimir is available at Mangosteen Restaurant, 2nd floor, Mövenpick Hotel Hanoi Centre, 83A Lý Thường Kiệt Street, Hoàn Kiếm District, Hà Nội. For reservation, please dial +84 24 3822 2800. VNS