Seafood Recipe French Style from Phuket

Features : May 2010

Medley of Phuket Sole and King Prawns with Fresh Herbs

Ingredients (Serves 4)

4 King prawns
8 fillets Phuket sole
20 gm capers
40 gm butter
0.5 dl extra virgin olive oil
Juice of 2 yellow lemons and segments for decoration
4 pieces Chinese cabbage
100 gm snow peas
100 gm baby carrots
1 shallot
2 cloves garlic
1 sprig parsley
Sea salt and black pepper

Preparation:

Peel and wash all vegetables, and cut carrots in julienne. Chop the garlic and the shallot. Cook carrots, snow peas, and Chinese cabbage in hot salted water for a few minutes. Wash parsley and squeeze dry in kitchen tissue before chopping.

Heat olive oil and 10 gm of butter in a pan, and add seared fillets of Phuket sole and seared king prawns. Remove cooked fish, and brown in the same pan with 20 gm of butter. Add capers, chopped parsley and lemon juice, cook through and reserve.

In a second pan, warm 10 gm of butter, and cook chopped shallot and garlic without browning. Add cooked vegetables and seasoning, and warm through for a few seconds.

Pour sauce on four warmed plates. Add vegetables, prawns and fillets in the centre of the plate, and decorate with lemon segments.

Bon appétit!

About the Chef Maître Cuisinier de France, Jean-Noël Lumineau

Maître Cuisinier de France Jean-Noël Lumineau was appointed by M.L. Tri Devakul to oversee his four restaurants in Phuket: The Boathouse Wine & Grill, Mom Tri's Kitchen and the two latest restaurant venues, Mom Tri's Oasis in Kata and Mom Tri's Boathouse Regatta at the Royal Phuket Marina.

For over 25 years, Chef Lumineau was renowned as the Executive Chef at the Gault-Millau (16/20) and the Michelin-star rated Château-Hôtel Le Prieuré in the Loire Valley in the province of Anjou, France. He lectured at the University of Angers teaching License and Master Classes in the subjects of food and restaurant management, and in his spare time he became a Cap-10 acrobatic flyer. More than 12 years ago he earned his distinction as Maître Cuisinier de France, an elite group of the most famous chefs in the world. There are only about 300 worldwide, with this accolade of merit.

In 2000, a friend recommended Jean-Noël should meet with a French compatriot, Mr. Louis Bonner, the General Manager of Mom Tri's Boathouse.

Owner of the Boathouse, Mom Tri, a connoisseur of good wine and food, was so impressed with Jean-Noël, he invited him to host a yearly Boathouse ‘Festival Grand Cru et Gastronomie’, a two week celebration of French cuisine. Additionally Mom Tri sent the chefs from the Boathouse Wine & Grill and Mom Tri's Kitchen, to study with Chef Lumineau at the castle in France.

About Chef Maître Cuisinier de France, Jean-Noël Lumineau Then Chef Lumineau spoke to Mr. Bonner about retiring from Le Prieuré and shifting his focus to training, making menus and creating new recipes. Not missing a good opportunity, Mom Tri immediately offered him the position of consultant for his restaurants including the two new ventures, Mom Tri's Oasis and Mom Tri's Boathouse Regatta at Royal Phuket Marina.

Versatile by nature, Chef Lumineau enjoys the challenge of working in Thailand as he likes to experiment. He says, “Food must retain the individual flavours of the ingredients. I’m interested in the mix, the original taste of the best quality ingredients with an Asian fusion. Thailand has an enormously interesting selection of food. There are so many new possibilities with the spices, and an abundant choice of fish and seafood. Thai cuisine is very diverse with plenty of flavours.”

For more information on Mom Tri's restaurants visit www.momtriphuket.com

Lisa Sol – PR Manager
Mom Tri’s Boathouse and Mom Tri's Boathouse Regatta at Royal Phuket Marina
Email: pr@boathousephuket.com
Website: www.boathousephuket.com

Sylvie Yaffe – PR Manager
Mom Tri’s Villa Royale and Mom Tri’s Oasis
Email: pr@villaroyalephuket.com
Website: www.villaroyalephuket.com

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Medley of Phuket Sole and King Prawns with Fresh Herbs

About the Chef Maître Cuisinier de France, Jean-Noël Lumineau