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

Killian Crowle