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