Briosa Gourmet Recipe



Tuna Fillets in Olive Oil Top onto Maple Quail Eggs

Ingredients: 
Marinated quail egg
4 nos cooked quail eggs (half)
1tbsp maple syrup
1tbsp white wine
Pinch salt and pepper

Method: 
1. Let the quail egg marinate in the mixture and cut to half.

2. Place the tuna fillet onto the maple infused half quail egg.




Spiced Mackerel Fillets with Black Pepper Creme on Crouton

Ingredients: 
08 nos buttered toasted crouton
Black pepper crème 
1tsp freshly roasted black kampot black pepper (grind to find bit)
Pinch flake sea salt
Half cup fresh crème

Method: 
1. Mix all the black crème ingredient together well , set aside .

2. Spread the crème onto the croton and top the spiced mackerel fillet onto it as shown.




Small Garfish in Hot Olive Oil onto Salted Egg Corn Tart

Ingredients: 
08 nos ready made (salt base) tartelette shell  
Salted egg corn base
1tsp salted egg powder 
Pinch brown sugar 
2tbsp canned cream corn + 1tsp (puree and sieve to fine)
Garnishes:
Sweet parprika

Method: 
1. Mix all the Salted egg corn base ingredient together well, set aside.

2. Spread the base onto the tartelette and top the small garfish fillet onto it as shown.




Small Sardines in Olive Oil with Garlic Mushroom

Ingredients : 
Marinated garlic mushroom 
4nos  charred cook king trumpet mushroom (half)
1tsp garlic powder 
1tbsp white wine
Pinch salt and pepper

Method: 
1. Let the mushroom marinate in the mixture and cut to half.
2. Place the sardine fillet onto the marinated garlic mushroom.




Recipe Courtesy of Chef John See