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  • LINE CAUGHT SEABASS, YEASTED CAULIFLOWER PURÉE, CHANTERELLE MUSHROOMS

LINE CAUGHT SEABASS, YEASTED CAULIFLOWER PURÉE, CHANTERELLE MUSHROOMS

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LINE CAUGHT SEABASS, YEASTED CAULIFLOWER PURÉE, CHANTERELLE MUSHROOMS

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Ingredients

Adjust Servings:
2 x 150 grams portions of line caught seabass scaled and pin boned
1 small cauliflower broken down into small florets
5 grams fresh yeast
80 grams chanterelle mushrooms
1 head baby gem lettuce
For the Sauce
150 millilitres brown chicken stock
20 grams Butter
1 shallot
1 clove Garlic
1 sprig thyme
Features:
    Cuisine:
    • Serves 2
    • Medium

    Ingredients

    • For the Sauce

    Directions

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    1. Sweat the peeled and sliced shallots in a small pan with the garlic and thyme until it’s light brown in colour. Then add the brown chicken stock and reduce until you have a light sauce. Strain this and keep warm.
    2. Wash the chanterelles and dry them. Cook half of the cauliflower florets with a little butter, water and seasoning until tender and then reduce the water until the cauliflower starts to colour, then add in the yeast and liquidize with a small amount of warm water until smooth.
    3. Blanch the remaining cauliflower florets in boiling water and keep hot in a pan.
    4. Cut the baby gem in half and place into a frying pan and colour on the cut side for 3-4 minutes, then turn over and continue to cook for 3-4 more minutes.
    5. Pan fry the seabass skin side down until the skin is crisp and then place into an oven if needed for 4-5 minutes until the fish is cooked.
    6. Finally sauté the chanterelles in a little hot oil and drain on kitchen paper. To finish
    7. Spoon the puree onto the warmed plates, followed by the gem halves, cooked seabass, chanterelles and cauliflower florets. Spoon around the chicken sauce and serve.

    Allan Pickett

    Allan has spent his career working alongside some of the greatest Chefs Britain has to offer,  Michel Roux Junior at Le Gavroche, Head Chef for Marco Pierre White at the Michelin-starred L’escargot, then working at Orrery in the heart of London where he retained the Michelin star before joining the Galvin brothers at Galvin Bistro De Luxe.

    The Aviator Hotel in Farnborough was where Allan worked with inspirational Ken McCulloch before joining the D&D Group as Head Chef at Plateau in Canary Wharf.

    Allan’s passion and enthusiasm for classic cooking is self-evident. Belief in the building blocks of flavour and the traditional techniques of slow cooking, braising and stewing were taught to him from an early age. A strong advocate for using the most seasonal ingredients that our shores have to offer, whilst also staying true to the classic French and British elements.

    Classic, light, contemporary, quality, seasonal and refined are words that have become synonymous with Allan’s style and finish that is delivered on every plate.

    Allan held the best Newcomer in the Restaurant Magazine’s 100 Best restaurant’s for 2016 and has won numerous food writers and journalist over with his style of cooking.

    Allan is married to Chloe they have four boys and live in Surrey.

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