Level: Difficult
Equipment:
Pots pans
Smoking gun
Tray with drip tray to cook fish on
Long palette knife
Mandolin
Ricer
Chinos
A small ladle
A mois or heat proof spatula
Microplane
Nice sharing plates, a jug and bowls
Key jobs:
Fish stock from bones
Baking the fish
Making of mash
Smoking of mash
Slicing the potatoes and frying
Salad dressing
Sauce
Presentation
Ingredients:
1 side of pollock (aprox 1kg of flesh)
1 clove garlic
1 lemon
50g olive oil
1tb coriander seeds
100g combe earlies for crisps
2 sticks of celery
1 fennel
1 onion
1 bulb of garlic
2 star anis
1tb of coriander seeds
400g Comber Earlies for mash
200g unsalted butter
200g whole milk
1 bunch of dill
1 bunch of chives
Chive flowers
2 lemons
1 sweetheart cabbage also called York and Hispi
2tb caraway seeds
500g white wine vinegar
200g olive oil
2tb Dijon mustard
2 tble spoon sugar
1 sprig of thyme
1 sprig of rosemary
2 clove sgarlic
1 shallot
Method:
Chop veg for stock and sweat down, chop bones and rinse well,
Cover veg and bones with water and bring to the boil turn down to a simmer and cook for 20mins.
Put potatoes onto boil for mash.
Prep fish into size for 4 people season and let marinate in olive oil, lemon juice and lemons zest
Slice potatoes, wash and deep fry at 160c until golden and crispy
Make vinaigrette
Grind caraway well
Slice cabbage very thinly and dress in vinaigrette and carraway
Smoke butter
Mash Potatoes with ricer
Place fish in the oven on a wired rack to bake at 160c for 10-15 minutes
Sweat shallot and garlic and thyme add white wine and reduce add fish stock and reduce at the end add double cream and pass through a chinos.
Add butter and warmed milk
Smoke
Take a spoon and add cream to make a moussaline and place in piping bag
Pipe the mousseline onto the fish and layer the potato crisp scales onto garnish with picked dill
Serve your salad and smoked mash on the side of the fish dish
