Fish challenge
Ingredients
- 1 lobster
- 1 brown crab
- 1 carrot------------------------------------
- 2 celery stalks court bouillon
- 0.5 lemon rind
- 2 star anise---------------------------------
- 1 fennel bulb
- 2 asparagus stalks
- 1 chicory
- 30g samphire
- dressing for crab-
- 60ml olive oil
- 20ml white wine vinegar
- salt + pepper
- 2 tbls basil
- 2 tblsp parsley
- 2 cherry tomatoes, deseeded + finely sliced
- chilli1/2tsp finely chopped
- dressing for lobster:
- 60ml olive oil
- 20ml orange juice
- 1 tblsp orange zest
- salt + pepper
- garnish:
- 2 tblsp toasted cashew nuts, roughly chopped
- 34 slices of shaved fennel, fried before serving
- seaweed (thumb sizes piece for garnish) - optional
Method
- Put court bouillon ingredients in a large pot with approx. 4-6ltrs of water (pot ¾ ‘s full) Bring to the boil
- Put lobsters + crab on ice for 15 mins before cooking
- Cook lobster for 7-8 mins, remove from pot + put in bowl of ice
- Cook crab for 7-8 mins, remove from pot + put in bowl of ice
- While crab + lobster are cooking, prep dressings + garnish
- Slice fennel on mandolin + leave in water until ready to serve. Just before serving dry fennel slices + fry until crisp
- Cook asparagus + samphire for 2 mins in boiling water. Put in iced water to cool
- Slice asparagus in half + griddle until charred
- De-shell lobster + pick white meat from crab
- Plating up:
- 7-8 strands of samphire. 2 slices of claw meat on top. Fry tip of claw + place on top with crisp seaweed. Spoon over small amount of orange dressing
- Cut slices of lobster + place in chicory leaf. Spoon over orange dressing + sprinkle on chopped toasted cashews
- plate
