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 

© 2018 by Neill Anthony Private Chef Team

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