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