Sonya Hylton's signature dish from Heat 4 of MasterChef 2014
Ingredients
- 500g cooked lobster
- 2 x 6oz fillet steak
- 3 oz butter
- 2 tblsp olive oil
- 2 lemons
- 9 oz spinach
- 9 oz watercress
- sauce:
- 2 oz butter 2 shallots
- 5 floz white wine
- 10 floz double cream
- 2 tblsp mustard dijon
- 2 tomatoes (skinned and deseeded)
- 2 tblsp chives finely chopped
- chips:
- 250 g maris pipers
- groundnut oil (to deep fry)
- sea salt
- lime and chilli aioli:
- 2 limes
- 1 red chili
- 6 egg yolks
- 0.25 tsp salt
- 1.5 tblsp white wine vinegar
- 0.5 tblsp english mustard
- 1 l rapeseed oil
- salt & pepper
Method
- Heat deep frier to 130 degrees
- Chip potatoes in food processor
- Rinse chips to remove starch
- Boil chips in a pot
- Cool in a freezer
- Fry in oil at 130 degrees
- Drain and place on kitchen paper, put in a freezer to cool
- Heat oil to 180 degrees and fry chips until golden.
- Extract cooked lobster meat from the shell
- Season the meat with salt & pepper
- Heat pan add butter and oil
- Fry steak
- Rest meat
- Heat pan with butter and re-heat lobster, add salt & pepper and lemon juice
- Melt butter & oil in a pot and wilt spinach and watercress
- Fry shallots in butter
- Add white wine and reduce
- Add cream and reduce
- Stir in chopped tomatoes, mustard and chives
- Season with salt & pepper
- Whisk egg yolks, salt, vinegar, lime juice & mustard together and very slowly add the oil
- Season with salt and pepper
