4 oz. Mahi Mahi

4 oz. Shrimp (21/25)

4 oz. Scallops (10/20)

1/4 tsp. Fish Bouillon

Dash White Pepper

To taste Salt

2 oz. Whipping Cream

1 Egg White

2 tsp. Chopped Green Onions

Juice of One (1) Lemon

16 pc. Won Ton

16 pc. Nori Squares

3 tbsp. Furikake

Egg Wash

Chili Pepper Wasabi Tobiko for garnish

METHOD OF PREPARATION:

In food processor finely chop Mahi Mahi. Add all other ingredients but egg white and pulse to combine. Set aside.

In a bowl whip the egg white until soft peaks form, then fold into seafood mix.

Place won ton flat and cut nori sheet to smaller size so the won ton is an outline of the nori. Spread egg wash onto won ton and lightly sprinkle furikake. Place nori on won ton and pipe approximately 1 oz. of seafood mousse.

Deep fry tulip at 375 degrees for approximately 1 1/2 minutes or until golden brown. Place the tulip on a towel rack upside down to drain any oil.

Top with beurre blanc and chili pepper tobiko as a garnish.