Fish challenge
Ingredients
- 1 crayfish
- 1 fennel bulb
- 2 eggs
- 240ml groundnut oil
- 1 orange
- 1 bunch of parsley, tarragon
- 1 oyster
- 1 prawn
- 1 small head of cauliflower
- 50ml milk
- 2 shallots
- 100g butter
- 1 lime
- salt + pepper
- 1 stalk of celery
- 50g plain flour
- 50g panko breadcrumbs
Method
- Cauliflower + Fennel Puree:
- In 1 tbsp of olive oil sweat 2 finely chopped shallots, finely chopped celery stack , finely chopped ½ fennel bulb + half head of cauliflower finely chopped
- Lid on, sweat it for 7 minutes, then slowly add cubes of butter until all vegetables are soft
- Blend the mixture by adding 50ml milk to make the smooth puree
- Keep it in a small saucepan, covered with cling film until serving
- Crayfish:
- Place crayfish into freezer
- Boil large pot of water for crayfish
- Place crayfish into pot/ after killing + boil for 8 mins
- Take tail off + cut it in half
- Heat 1 tbsp of olive oil in a frying pan + take the tail meat out + fry it for 10 seconds, just to get a little colour
- Place the tail meat back into the shell + sprinkle it with finely chopped parsley
- Orange + Fennel Salad:
- Slice half fennel using mandolin
- Peel orange with a sharp knife + segment it
- Mix fennel, orange segments + chopped fennel fronds
- Add 1 tsp honey, season + squeeze in leftover orange(after segmenting)
- Place salad into fridge
- Chill until serving
- Oyster:
- Open oyster and keep shell for presentation
- Dip oyster into flour and egg and then in panko breadcrumbs
- Set aside until deep- frying
- Wasabi, tarragon, orange mayo:
- 1 egg yolk
- 1 tsp wasabi powder
- 1 juice of ½ lime
- 1 zest of ½ orange
- Salt + pepper
- 1 finely chopped tarragon
- Mix all of these ingredients + slowly add 240ml groundnut oil, while whisking
- It should take all the oil before it emulsifies so it is creamy + doubled in volume
