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