KINGKLIP, CRISPY CAPERS, CAULIFLOWER
SERVES 2
COOKING TIME 10 mins
INGREDIENTS:
250g kingklip fillets, skinned
40 g butter
Juice of 1 lemon
40 g capers
80g Creme fraiche
1red Chilli chopped
100g cauliflower, grated
60g flat leaf parsley, chopped
Olive oil
METHOD:
Place a non stick pan over high heat and add olive oil
Season the fish with salt and cook in the hot pan for 4 minutes each side
Add the butter and turn off the heat
Baste the fish with the foaming butter and add the lemon juice then finish with the capers
Mix the chilli into the creme fraiche and set aside
Season the cauliflower with salt, olive oil and parsley
PLATING
Spoon the creme fraiche into a bowl
Place the cauliflower ontop of the creme fraiche
Top the cauliflower with the fish and spoon over the butter and capers
AUBERGINE, DURKA, FLATBREAD
SERVES 8
COOKING TIME 60 mins
METHOD:
AUBERGINE PUREE
Pre heat your oven to 180 degrees celcius
Score the aubergine and place on an oven proof dish
Bake for 45 minutes then remove
Cut off the stem of the aubergine and place then into a colander to drain for 30 minutes
Heat a large pot and add some olive oil
Cook the shallots and garlic for 5 minutes then add the aubergine
When hot place the aubergine in a jug blender and blend until smooth while adding the olive oil to form a smooth emulsion
Pass through a sieve and set aside
DUKKA SPICE
Place all ingredients into a dry pan and toast over a medium heat
Add to a spice grinder and pulse into a powder
Set aside until later
FLAT BREADS
Mix all ingredients in a stand up mixer fitted with a dough hook and kneed for 8 minutes
Kneed the dough on a flood surface until it forms a smooth dough
Roll in cling film and refrigerate for 30 minutes
PARSLEY DRESSING
Mix ingredients together and set aside
FINISHING
Weigh 40g balls of the dough and roll into flat breads
Heat a pan over high heat and when hot cook the flat breads for 2 minutes each side
Remove onto a tray and cover with cling film to keep warm
PLATING
Heat puree and place on plate
Finish with duke spice, dressing and pomegranite seeds
Serve flat breads on the side
INGREDIENTS:
AUBERGINES
4 aubergines
2 shallots peeled and sliced
4 cloves garlic, peeled
100ml Olive oil
Salt
DUKKA SPICE
2 table spoons coriander seeds
2 tabel spoons fennel seeds
4 table spoons cumin seeds
2 tabel spoons salt
2 table spoons black sesame seeds
4 table spoons pine nuts
4 table spoons pistachio nuts
FLAT BREADS
700G plain flour
1 table spoon bicarbonate of soda
150 g plain yogurt
100ml milk
20g salt
40 ml olive oil
PARSLEY DRESSING
100g flat leaf parsley
100ml olive oil
salt
100g pomegranate seeds
47 DEGREE SALMON, SOUBISE
SERVES 8
COOKING TIME 60 mins
INGREDIENTS:
SAUCE SOUBISE
10 white onions peeled and sliced
6 cloves garlic peeled
100ml olive oil
Salt
400ml cream
150g butter
SALMON
3kg skinned salmon fillets
olive oil
Green asparagus
Olive oil
Baby cress leaves
METHOD:
SAUCE SOUBISE
Place a large pot onto a medium heat and add some olive oil
Cook the onions and garlic for 15 minutes covered with a lid then remove the lid and cook for another 15 minutes
Add the cream and reduce it into the onions
Place the mixture into a jug blender and blend until smooth while adding the cold butter to form a smooth emulsion
Pass through a fine sieve and set aside
SALMON
Set the water bath to 47 degrees celcius
Dress the salmon with olive oil and salt
Place the salmon in a vac pac bag and seal tight
Cook the salmon in the water bath for 30 minutes then remove
FINISHING
Heat a pan over medium heat and add some olive oil
Saute the asparagus for 5 minutes then set aside
Remove the salmon from the bag and lay on a tray,season with salt
PLATING
Place the soubise in the bowl
Flake the salmon over the sauce
Top with cress and finish with olive oil and cress
BLUEBERRY PARFAIT, WHITE CHOCOLATE
SERVES 8
COOKING TIME 40 mins
METHOD:
PARFAIT
Place the blueberry puree in a large pot over medium heat and reduce by half
Refrigerate the puree until cols then place in a large bowl
Place the egg yolks, eggs, sugar and water into a stainless steel bowl and set it over simmering water, whisk until the mixture reaches 80 degrees celcius
When the mixture reaches 80 degrees celcius place it into a stand mixer fitted with the whisk attachment and beat until cold
Fold the blueberry reduction through the egg mixture and finish with the whipped cream
Place in piping bags and refrigerate
CHOCOLATE
Melt the chocolate over simmering water
Spread the chocolate onto the acetate and line the ring moulds
Place in the fridge to set
Pipe the parfait into the moulds and freeze for 4 hours
CRUMB
Place the biscuits into a food processor and blend into a crumb
Remove into a bowl and add the melted butter
PLATING
Place the crumb into the serving bowl
Remove the parfait from the mould and acitate and place onto the crumb
INGREDIENTS:
BLUEBERRY PARFAIT
1 ltr blueberry puree
100g egg yolks
240g egg yolk
180g caster sugar
120g water
420ml cream, soft whipped
WHITE CHOCOLATE
300g white chocolate
CRUMB
200g digestive biscuits
75g melted butter
Acetate strips