In my final blog to help you entertain your friends coming over for the Wimbledon Finals, I’m going to turn my attention to a ‘starter’ – a prawn cocktail with a twist of cognitive technology. If you’re playing catch-up, here’s my ‘main‘ and ‘dessert‘.
The starter, which I hope you’ll try out, has also been inspired by IBM Chef Watson but before moving on to the recipe I’d like to make a few comments about the cognitive technology that underpins this application.
We’ve entered a new era in computing in which systems can learn and reason about large volumes of data and in turn will help people discover answers, insights as well as brand new knowledge. Chef Watson is one such example. Chefs and cooks decide the input parameters – the ingredients they’d like to use, those they’d like to avoid, the type of dish and its regional style; for example a chicken based barbecue, in Cajun style, avoiding nuts. They then use their own personal experiences and preferences, add their own creativity, and cook the recipe.
Cognitive technology is now being applied across all types of industries – even at The Championships. This year a Cognitive Command Centre is taking in feeds from social media channels to automatically understand, reason and learn the most relevant and emerging topics of conversation, as they relate to Wimbledon and other sporting events. This is equivalent to reading millions of Twitter posts, something no human could ever do. By identifying common topics of interest, it is helping Wimbledon’s digital editorial team spot opportunities to better serve related articles, posts and images to the general public – another example of how cognitive computing is helping augment what people can do.
Anyway, without further delay, let’s turn to the serious issue of the prawn cocktail – which as you’ll see has no prawns and no cocktail!
2 Fillets of Rainbow trout (skin-off and pin boned)
150g Crayfish tails (cooked)
Small Romaine lettuce, washed and shredded
1 Avocado, skinned and pip removed then sliced lengthways
½ tsp Garam Masala
1 clove Garlic, minced
100ml Coconut cream
¾ tbsp Cornflour dissolved in a little water
For the Court Bouillon:
Onion, peeled and sliced
Large carrot, peeled and sliced
8 Whole black peppercorns
1 cap White wine vinegar
1L Cold water
- Firstly, prepare the Court Bouillon – add the water to a large saucepan and add the onion, carrot, pepper and vinegar – bring to a boil and simmer for 20 minutes.
- Next, add ¼ of the butter to a large pan over a medium heat and when melted, add the garam masala and garlic and stir for 1 minute.
- Add the coconut cream and whisk it in.
- Add the lemon juice and mayonnaise and also whisk it in then bring it to a gentle boil for 2 minutes
- Finally, add the cornflour mixture and boil again for 3 minutes until the texture becomes a thick creamy consistency. Set the sauce aside.
- Add the trout fillets to the Court Bouillon and poach them gently for just a few minutes until they change colour completely – we want these to be still pinkish in the centre. Remove and set aside to rest.
- Melt the reaming butter in a pan over a medium heat. Add the lettuce to toss in the butter and slightly wilt it.
- Season the lettuce then divide into little serving bowls. Flake in the trout fillets equally between the two bowls then add the crayfish tails on top.
- Add the sauce over and garnish with the sliced avocado.
- Drizzle with olive oil.
Adapted from IBM Chef Watson Recipe for Crayfish Dish.IBM at Wimbledon 2016