Fish challenge
Ingredients
- bread:
- • 350g wholemeal flour
- • 100g plain flour
- • 250ml buttermilk (or tablespoon of lemon juice)
- • 1 tsp salt
- • 1 tsp bicarb soda#1 tbsp sugar
- butter:
- • 250ml cream
- mayo:
- • 1 egg yolk
- • 1 tsp lemon juice
- • 1tsp white wine vinegar
- • 1/8 tsp paprika
- • 100ml olive oil mixed with 150ml vegetable oil
- salad:
- • samphire sea spaghetti,
- • mixed leaves
- • shaved fennel
- dressing:
- • 1 tsp lemon
- • 1 tsp sugar
- • 1 tsp chopped capers
- • 1 tsp chopped parsley
- • 1 large prawn
- • 3 mussels
- • 1 oyster
- for the parsley oil:
- • pinch of rock salt
- • handful of parsley
- • 50ml olive oil
- • small squeeze of a lemon
Method
- Pre- heat the oven to the highest temperature possible
- Bread:
- Combine all the dry ingredients in a bowl
- Pour in the buttermilk + mix to a wet dough
- Turn onto flour board + shape to a round
- Flip onto floured baking tray. Cut a cross in top
- Put into oven + turn down to 180°c
- Bake for 1 hour and leave to cool on a rack
- Mayo:
- Add all ingredients but the oil to micro processor
- Turn on micro + slowly add the oil to emulsify
- Butter:
- Whisk cream + continue to whisk until it splits
- Strain off buttermilk + wash butter
- Shape a quenelle + refrigerate
- Dressing:
- Mix ingredients together + set aside
- Mussels:
- Bring salted water to boil + steam mussels until they are just open
- Marinade in some parsley oil
- Parsley oil:
- Crush parsley with some rock salt in a pestle + mortar
- Add oil + a squeeze of lemon to make a paste
- Prawn:
- Cook prawn in salted boiling water until fully pink + let cool
- Oyster
- Shuck oyster
- To plate:
- Dress salad
- Cut bread
- Cover musses in parsley oil
- Slice prawn, pipe mayo on top + top with sprig of dill
- Steady oyster on rock salt
- Arrange elements on plate
- Sprinkle butter with rock salt
