Fish challenge
Ingredients
- langoustine
- • 2 fresh langoustine tails
- • 1 tbsp olive oil
- • 1 tbsp butter
- • pinch of salt
- • crack of pepper
- ceviche
- • 2 fresh prawns
- • juice ½ lemon
- • ½ red onion
- • 1 medium chilli
- • 2 sweet peppers
- • 3 cherry tomatoes
- • 1 tsp sugar
- carrot puree
- • 3 carrots
- • 1tbsp butter
- dust
- • 1 tsp dried mint
- • ???
- sauce:
- • 100ml wine
- • 150ml cream
- • 1 tbsp vanilla bean paste
- • 100ml fish stock
- samphire
- • 100g samphire
- • 1tbsp butter
- • 1 tsp lime juice
Method
- For the dust blitz the leaves until fine + set aside
- For the ceviche, dice the vegetables and add to the juice and sugar
- Dice the prawns and add to the mix 10 minutes before??
- For the puree, finely slice the carrots, boil in water (enough to cover carrots) for 8-12 mins until tender
- Add the blender with butter + blitz until smooth
- For the sauce, reduce wine to ½ volume, add fish stock, reduce by ½, add cream, reduce by half, add vanilla, season + blend just before plating for foaming effect
- For the sweet potato, grate the beetroot into a pot
- Add the orange juice, lemongrass and ginger. Bring to boil, let cool and infuse for 20 mins
- Strain through a sieve + poach small cubes of sweet potato for 10 mins or until tender
- Remove and keep warm until serving
- For the samphire, beet the butter in a pan until foaming
- Add the samphire and stir until slightly tender
- Add lime juice and remove onto kitchen paper before plating
- Season the langoustine, heat the oil in a pan until hot
- Add the langoustine tails and ?? for 1 minute until slightly colourful
- Remove and keep warm for plating
- Plating:
- Place the puree in a squeezy bottle or piping bag
- Pipe an S shape on plate
- On each side of the S place a ring of samphire by placing it in a pastry cutter of chefs rings
- Top each head of samphire with a langoustine tail
- Top end tail with a spoon of aerated sauce
- Dot 3 cubes of sweet potato along the puree
- Place a quenelles of ceviche on each side in the centre of the plate
- Dust the whole plate lighlty with the dust
