- 2 medium John Dory’s
- 3 scallops in the shell
- for the celeriac milk & foam:
- 3 celeriacs, peeled and thinly sliced
- 800mls milk
- soya lecithin
- For the dark celeriac:
- 300mls cream
- 200mls milk
- 200g lescure salted butter
- for the beurre noisette:
- 250g unsalted lescure butter
- lemon juice
- 1 tbsp each of finely chopped tarragon, chives, dill & chervil
- to serve:
- caviar
- 2 bulbs fennel, cut into “angel wings”
'St Mary's, St Pierre and St Jacques' by Marianne Lumb
Marianne Lumb
5th September 2018
'St Mary's, St Pierre and St Jacques' by Marianne Lumb
This recipe is for my fish course from Great British Menu 2018. I recently spent some time in the A&E department at St Mary’s hospital in Paddington, London. Feeling really vulnerable (and in pain) a kind nurse came to me in my hour of need and simply said “don’t worry, we are going to get you better”. It was the most wonderful thing to hear and I will always be very grateful for that. To reiterate above, I am constantly blown away by the selflessness of the medical staff, the support teams & the doctors at St Mary’s Paddington. Obviously, the St Pierre and St Jacques in the title refer to John Dory/St. Peter’s Fish & scallops.
Ingredients
Method
1. First, make the celeriac milk and puree: place half of the celeriac into a vac pack bag with the milk, double vac it and then poach for 1 hour minutes at 85°C in a water bath. Allow to cool and drain, then blitz in a processor until very smooth.
2. Meanwhile, make the dark celeriac puree; heat some oil in a pan and blacken the remaining celeriac slices, when all is coloured add some butter and allow to “noisette”. When the celeriac is soft and coloured, transfer to a food processor and blitz with a little cream @ 100°C until very smooth.
3. Meanwhile, fillet, skin and portion the John Dory. Shell the scallops.
4. Take some of the celeriac milk and water down with a little more milk. Season with salt and place some in a small vac pack bag with the john dory fillet and scallop. Seal tightly.
5. Make the beurre noisette.
6. Take some of the celeriac milk and add some soya lecithin, check the seasoning and blitz with the bamix.
7. Water bath the John Dory & scallop at 85°C for 3 minutes.
8. Serve: dark celeriac puree, then fish and scallops, spoon over the foam, then the beurre noisette & herbs, then caviar then the fennel “angel wings”.
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