Killian Crowley is the UK and Ireland San Pelligrino chef of the year.
Ingredients
- sole filet or flat fish
- 6 oysters
- 100gr fresh Kombu
- 100gr Wakame
- 20 gr sea lettuce
- 20 gr nori
- 100gr sea purslane
- 20gr Dillisk
- 1 kholrabi
- 500gr flake sea salt
- 500gr unsalted butter
- 100ml fish stock
- 50ml cider
Method
Sole:
- Breakdown fish
- Grill it skin down
- Rest it on tray with fresh seaweed 110°c
- Dash fish stock and withe wine
- Butter
Kholrabi:
- Wrap it in tinfoil
- Bake it 2h 180°c
- rest 30 min
- Carve it
Sea purslane:
- Blanch it or use it raw
Oyster emultion:
- Blend 6 oyster with 200ml light rapeseed oil
Sauce :
- Liquide from the cooking tray reduced
- Add butter
- Seasoning with seaweed vinaigrette
