Petal and Microgreen Medley

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy Services

10 Minutes

For 4 people

1 orange, peeled and segmented
500 mL of vegetable oil
3 large egg yokes
4 pieces of deep fried dry fish (available from Chinese grocer or specialty store)
2 tablespoon(s) of light soy sauce
6 teaspoon(s) of horseradish sauce
4 free ranged Eggs, soft boiled for no more than 5 minutes to be still gooey in the centre
3 tablespoon(s) rice wine
200 grams cherry tomatoes, quartered
1 punnet Flowerdale Farm Edible Flowers (Summer Smile)
1 tablespoon(s) lemon juice
1 orange's juice
1 punnet Flowerdale Farm Microgreen Mache
0.5 teaspoon(s) salt

For the mayonnaise, whisk briskly in a small metal or glass bowl all ingredients, except the oil. While still whisking strongly, gradually add oil in a steady stream until the mayonnaise reaches the desired consistency. Add more horseradish to taste.
In another small bowl, combine the microgreens, edible flowers, tomato, orange segments and juice.
On 4 serving plates, assemble the boiled egg on top of a tablespoon of the horseradish mayonnaise, then place the deep fried fish on top.
Place the microgreen and flower medley next to the egg.
Drizzle with a good quality olive oil and sprinkle lightly with salt flakes.