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No Chef Required with Oliver Dunne - Halibut & Chocolate Fondant

Thursday, 26 November 2009

This theme will run on every Thursday in November. The idea is that we will get our chefs to demo simple but wow recipes that the viewers can easily do at home.

Oliver Dunne - Head chef at Bon Appetit

Born in 1977 and raised on Dublin's Northside, Oliver Dunne has spent his career surrounded by award winning chefs - Conrad Gallagher, Gary Rhodes and Gordon Ramsay to name but a few. After taking over the helm of Bon Appetit in 2006, Oliver was awarded his own Michelin Star in January 2008.

Pan Fried Halibut, Battered Spinach & Mussel Mariniere

. 100 g Spinach
. 4 x 150g Halibut Portion
. 1kg Mussels
. 1 Glass White wine
. 100g Crème Fraiche
. 1 tblsp Chopped Chervil, Chives
. 1 Lemon
. 2 Large Carrots (diced)
. 1 small Celeriac (diced)

1. Place a large pot on the heat and allow to heat up. Add the mussels and the wine and cover with a lid immediately.
2. When the mussels begin to open, turn off the heat and allow to sit for 2 mins before removing the lid.
3. Then strain into a sieve and pick the flesh from the shells discarding the shells but keeping the cooking liquid. Strain the cooking liquid again through a clean damp J-cloth to remove any remaining sand, reduce the stock by half and leave aside until serving.
4. Dice the carrot and celeriac to an even dice and cook in a boiling salted water separately. When cooked, mix the two vegetables together in an ice bath to stop the cooking process.
5. For the spinach, pre-cook the spinach in boiling water for 20 seconds, then straight into cold water, strain a squeeze out any excess water. Season and leave in a bowl covered with cling film and a knob of butter to be micro-waved when serving.
6. To cook the fish, heat up a frying pan until really hot. Season and add the halibut fillets cook until one side becomes a nice golden colour and place in the oven at 200oC for 4 minutes.
7. While the fish is in the oven, heat up the reduced mussel stock, add the carrot and celeriac, boil for 1-2 minutes ensuring the vegetable is heated through. Then add two large spoons of Crème Fraiche, the chopped herbs and the picked mussel meat.
8. Boil for further 30seconds, the remove from the heat and adjust the seasoning.
9. Divide the mussels mixture evenly into bowls and place a little of the spinach in the centre of each one. Remove the fish from the oven, squeeze a little lemon juice on the top and place onto the spinach.
10. Garnish with a few springs of soft herbs.

Problems & solutions

1. Mussels may over cook and become rubbery
Make sure to remove the pot from the heat when they start to open. The residual heat and steam trapped within the pot will continue the cooking process.

2. Finding it hard to dice evenly the vegetables
Cut the vegetable into big squares from the streak. It's easier to cut a square from something that is already square

3. Dish too salty
Never season mussels. The juice they release is part sea water which contains salt, and when you reduce the stock, the salt concentrate increases.

Chocolate Fondant Bailey's Ganache with Vanilla Chantilly

Fondant Ingredients
. 75 g Chocolate dark %60
. 10G Unsalted Butter
. 15g Flour
. 1 egg
. 30g Sugar
. 2 Yolks
. Cocoa Powder

Ganache Ingredients
. 20g Baileys
. 40g Cream
. 150g Chocolate Dark %60
. Chantilly
. 100ml Cream
. 1 vanilla pot
. 1 tbsp caster sugar

1. To make the fondant melt the chocolate and butter in a bowl over a pot of simmering water. Whisk the egg, yolks and sugar together and mix with the chocolate then sieve in the flour whisking vigorously.
2. Pour the mix into a piping bag and leave in the fridge until required.
3. To make the Ganache, boil the cream and baileys together pour over the chocolate and stir until the chocolate has completed melted.
4. Leave in the fridge to set. When set, roll into a cylinder shape about one centimetre in diameter and freeze wrapped in cling film.
5. To make the Chantilly, just whip the cream with the vanilla seeds and add sugar to taste.
6. To cook, butter individual cake rings on pudding moulds and dust with cocoa powder. Pipe in the fondant mixture about 2/3 from the top.
7. Cut a small piece of baileys Ganache and push into the centre of the fondant and bake at 180oC for 10 minutes ensuring the centre is still runny.

Problems and solutions

1. Chocolate mix may seperate or split.
Ensure you don't over heat the mixture allow the Chocolate to melt slowly, keep the heat low.

2. Fondants stick to the cake rings
To prevent this after you butter the rings, line the inside of the rings with parchment paper for double security

3. Chantilly has over set when removed from fridge
Whip the cream 3/4 of the way and finish it just before serving

Oliver Dunne