Ingredients:
Prawns (18-22) - 900 gms
Crushed black pepper - 30 gms
Lemon juice - 30 ml
Linguine pasta - 90 gms
Red bell pepper - 100 gms
Ripe papaya dices - 100 gms
Diced cucumber - 100 gms
Raw mango dices - 100 gms
Mint chutney - 40 gms
Rocket/arugula lettuce - 150 gms
Iceberg lettuce - 100 gms

Procedure:
Choux paste - 500 gms. For the choux paste, you need by weight, egg: flour: butter in the ratio 2:1:1.

Heat and melt the butter, add the flour and cook for a while, cool the mixture down to 50 degrees C and then briskly whisk in the beaten egg to get a light paste. This can be piped into the desired tuille shape and baked in a medium hot oven for 8-9 mins., to get the crisp tuille.

Tapenade - 500 gms For the tepenade, grind the following ingredients in the mortar to get a rough paste.
Pitted black olives - 40 gms
Capers - 40 gms
Anchovy fillet - 6 gms
Fresh thyme - 3 gms
Peeled garlic - 15 gms
Lemon juice - 10 ml
Olive oil - 60 ml
Salt/pepper to taste

Procedure:
Peel the prawns, devein and retain the tail end. Season with salt, lemon juice and rub in the crushed black pepper.

Heat olive oil in the pan and sear the prawns, turning them around to cook them. Blanch the linguini pasta and toss in olive oil and set aside.

Combine the papaya dices, cucumber dices and raw mango dices with sauted chopped shallots, mint chutney, pumpkin seed oil and mango juice to make the salsa.

Skin the bell peppers and julienne the skin very fine, keep immersed in chilled water for them to curl.

For assembly, place the rocket lettuce on the plate, shred the iceberg and place the base of the choux tuille, spoon over the salsa and arrange the prawns -- 3 per portion. Refresh the linguini pasta, toss in olive oil and place a twirl on top of the prawns.

Spoon over the tepenade and garnish with red pepper juliennes.

For the chilli makroot drizzle, set up the maleroot leaves with lemon juice and chilli pasta in olive oil over a very slow heat.

Season and strain.

Ingredients:
Atlantic salmon fillet - 720 gms.
Cajun spice mix - 30 gms
Potatoes - 400 gms
Blanched asparagus spears - 50 gms
Ripe mango - 200 gms
Green zucchini - 100 gms
Yellow zucchini - 100 gms
Raw mango - 200 gms
Carrots - 100 gms
Chopped shallots - 80 gms
Red chilli flakes - 3 gms
Crushed garlic - 8 gms
Olive oil - 60 ml
Truffle oil - 15 ml
Ginger juice 5 ml
Rosemary 2 gms
(Ripe mango, green zucchini, yellow zucchini, raw mango and carrots are to be solfrino scooped)

Procedure:
For the relish, saute the shallots in olive oil, add the garlic, red chilli flakes, chopped fresh rosemary and stir in the solfrino scoops with the zucchini and the carrots that are pre-cooked.

Finish off with seasoning, fresh ginger juice and truffle oil.

Peel the potatoes and turn through the mandolin press to get spaghetti out of it. Roll the spaghetti over a brass rod and deep fry to get the potato cylinders.

Smear the cajun spice on the salmon steak and hot griddle to get the blackened surface. Place in the oven until medium cooked.

Place the relish in the centre of the plate, arrange the salmon and garnish with potato barrels, sprig of fresh sage and asparagus spears tossed in olive oil.

For the cristal sabayon, combine 1 egg yolk with 3 gms. of dijon mustard, 50 ml of cristal champagne and whisk over a double boiler until light and fluffy. Briskly whisk in 120 ml of clarified butter and season with salt and milled pepper to attain a smooth sabayon.

Ingredients:
Raw mangoes - 700 gms
White wine vinegar - 200 ml
Madras Red Chillies - 10 gms
Bay leaf - 4 gms.
Pepper Corn - 15 gms
Black Onion Seeds - 8 gms
Sugar - 150 gms.

Procedure:
Roast the pepper corn and the onion seeds in a pan, add the vinegar, bring to a boil then add the chillies and the sugar.

Bring back to a boil, add the mangoes, bay leaf and enough water to immerse the mangoes half way through.

Slowly simmer on a low fire, stirring occasionally and cook until the mangoes are bite soft.

Reduce enough to keep the mangoes just immersed in the liquid. Serve cold.