- For 4 Servings
- 1 * 2kg Wild Scottish Turbot – filleted (Wards Fish, Birkenhead Market) (bones supplied)
- Native Oyster – 1 per plate allowing 2-3 extras for selection and quality control (Wards Fish, Birkenhead Market)
- 2kg Jersey Royal Potatoes (Total Produce)
- 1 x 30g Caviar (Sturgeon) (Caviar de France)
- 4 x Baby courgette plus flower for ribbons (Wirral Watercress)
- 250g Baby leaf spinach washed and de-stemmed (Total Produce)
- Espelette to taste (Art School to supply)
- Maldon salt to taste
- Freshly grated nutmeg
- For the Fish stock:
- 1Kg Turbot Bones
- ½ Lemon
- Carrots washed peeled and cut into Mire Poix
- Celery washed peeled and cut into Mire Poix
- Whole black peppercorn
- Bay Leaf (Fresh)
- 1 large onion peeled and cut into Mire Poix
- Garlic Bulb (1/2)
- 8 Parsley Stalks
- Tspn Fennel Seed
- 3 Sprigs Fresh Thyme
- Cold Water
- For the Sauce:
- The juices retained from the cooking process of the oysters
- Fish stock from the Turbot bones reduced by half
- 125 ml Charles Heidsieck Champagne
- 100 g Guernsey unsalted butter
- 50ml Guernsey double cream
- Squeeze of lemon juice
- Deep Fried Courgette Flower
- Espelette / Tempura:
- Male courgette flower (Peter Jones Wirral Watercress)
- 20-25cl Wenlock Springs sparkling mineral water
- Maldon Sea Salt to taste
- Tspn Espelette (The Art School)
- Tspn lemon zest
- 100- 150g Plain flour
- 2 Ltr Sunflower / Vegetable Oil (for deep frying – Total Produce)
- Flour for dusting the courgette flowers
- For the Garnish:
- Oyster leaf (Peter Jones Wirral Watercress)
- Oyster flower (Peter Jones Wirral Watercress)
- Bronze fennel (Peter Jones Wirral Watercress)
- These recipes have been developed and tested to date. I do however reserve the right to modify the ingredients and presentation of the dish subject to timing and garnish availability to retain the seasonality and integrity of the final dish. In the event of this, I will endeavour to provide advanced notice where possible.
A British Double - my fish course for Great British Menu 2017
Paul Askew
17th May 2017
A British Double - my fish course for Great British Menu 2017
A British Double - my fish course for Great British Menu 2017. Inspired by the 2016 British Wimbledon Champions Andy Murray and Heather Watson, a double of perfectly matched fish and shellfish with ingredients thoughtfully and responsibly sourced from their respective birth places, both of which are renowned for their outstanding seafood and dairy products.
Ingredients
Method
To prepare the Turbot:
• Skin, trim and portion the Turbot fillet and ensure that the fillets are dry before pan-frying.
• Pan-fry the seasoned Turbot in vegetable oil, finish with butter.
• Drain onto blue cloth ready for service.
To prepare the Jersey Royals:
• Slice the jersey royals into cylinders and then mandolin in to discs. Place between two sheets of silicone paper, brush with vegetable oil, lightly season with Maldon salt and weighted with slate, oven roast for 17- 20mins at 170°.
• With the trimmings from the potatoes after the cylinders have been made we make classic Pommes Mousseline.
To prepare the spinach:
• Gently wilt the spinach in a hot pan lightly season with Maldon salt, nutmeg and butter.
To Steam the Oyster:
• Wash thoroughly and check for sand, grit and impurities
• Place on a Gastronom tray and steam in Rationale for 3-4 minutes until shells open.
• Retain juices and remove the meat.
• Set aside for the sauce and for the oyster to be wrapped in a ribbon of baby courgette.
For the Fish stock:
• Classic fish stock preparation no longer than 30 mins or use True foods fish stock 50% reduced
For the Sauce:
• Combine the oyster juices, champagne and fish stock reduce by half whisk in the cold butter and cream allow to thicken season add lemon juice to taste.
Deep Fried Courgette Flower
Espelette / Tempura:
• Mix the sieved plain flower by hand with salt, Espellete and lemon zest.
• Add the mineral water little by little to get the correct consistency and rest for 15 minutes.
• Heat the oil to 170°
• Dip the flowers in flour then in the batter and fry until golden brown, turning to ensure consistency of colour, season and drain on blue cloth.
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