Celeriac Puree
Peel and thinly slice 1 celeriac.
Cook in a large pan with 30g of butter and 100g water covered with a lid.
When the celeriac is soft and all the water has evaporated, add 100ml of whipping cream and cook further until the cream has reduced and the mixture looks glossy. Blend until smooth and season with salt.
Suquet style sauce
Part one: Mullet Stock
Combine all, bring to the boil and simmer for two hours. Skim any impurities during the cooking time and strain. Return to a pan and reduce by 50%. Reserve.
Part two: Mullet Sauce
Add the butter to a saute pan and foam. Add the fennel and aromats and cook for 1 minute followed by the noilly prat and brandy – reduce until almost all the liquid has gone.
Add the tomato juice and mullet / mussel stock. Bring to a simmer then add the rest of the ingredients and infuse for 5 minutes. Strain.
Whipped Butter
Sweat the shallot in a pan then add the Noilly Prat and cook out. Add the roasted garlic and cream and reduce by half. Whip the butter until white then add the reduced shallot mixture and chill.
Part four: Finish the sauce
Take the finished sauce from ‘part two’ and warm. Season with a touch of salt and lemon verbena vinegar (lemon juice is fine as an alternative) and blend with a hand blender and a spoon of the roast garlic butter to foam the sauce up a little.
White and Brown Crab Mixture
Hand blend the eggs with the brown crab meat slowly adding the grapeseed oil to make a mayonnaise consistency. Season with salt, lemon juice and tabasco. Add the white crab to the brown crab mayonnaise.
Hake Cooking Time and Temp
Brine a 150g portion of hake loin for 3 minutes in a 10% brine solution. Dry on paper.
Pan fry with rapeseed oil until golden then transfer to deep tray with filled brown butter and bake for 12 minutes in the oven at 48 ̊c
Dish assembly
Spoon the celeriac puree onto the middle of the plate and place the hake on top.
Spoon a generous amount of crab on top of the hake with a couple of slices of the cured pork.
Garnish with asparagus spears and coastal greens. Pour the suquet sauce over.
Celeriac Puree
Peel and thinly slice 1 celeriac.
Cook in a large pan with 30g of butter and 100g water covered with a lid.
When the celeriac is soft and all the water has evaporated, add 100ml of whipping cream and cook further until the cream has reduced and the mixture looks glossy. Blend until smooth and season with salt.
Suquet style sauce
Part one: Mullet Stock
Combine all, bring to the boil and simmer for two hours. Skim any impurities during the cooking time and strain. Return to a pan and reduce by 50%. Reserve.
Part two: Mullet Sauce
Add the butter to a saute pan and foam. Add the fennel and aromats and cook for 1 minute followed by the noilly prat and brandy – reduce until almost all the liquid has gone.
Add the tomato juice and mullet / mussel stock. Bring to a simmer then add the rest of the ingredients and infuse for 5 minutes. Strain.
Whipped Butter
Sweat the shallot in a pan then add the Noilly Prat and cook out. Add the roasted garlic and cream and reduce by half. Whip the butter until white then add the reduced shallot mixture and chill.
Part four: Finish the sauce
Take the finished sauce from ‘part two’ and warm. Season with a touch of salt and lemon verbena vinegar (lemon juice is fine as an alternative) and blend with a hand blender and a spoon of the roast garlic butter to foam the sauce up a little.
White and Brown Crab Mixture
Hand blend the eggs with the brown crab meat slowly adding the grapeseed oil to make a mayonnaise consistency. Season with salt, lemon juice and tabasco. Add the white crab to the brown crab mayonnaise.
Hake Cooking Time and Temp
Brine a 150g portion of hake loin for 3 minutes in a 10% brine solution. Dry on paper.
Pan fry with rapeseed oil until golden then transfer to deep tray with filled brown butter and bake for 12 minutes in the oven at 48 ̊c
Dish assembly
Spoon the celeriac puree onto the middle of the plate and place the hake on top.
Spoon a generous amount of crab on top of the hake with a couple of slices of the cured pork.
Garnish with asparagus spears and coastal greens. Pour the suquet sauce over.
