Ingredients

Celeriac Puree
  • 1 celeriac
  • 30g of butter
  • 100g water
  • 100ml of whipping cream
Mullet Stock
  • 2kg roasted red mullet bones
  • 4 litres water
  • 50g lardo, diced
  • 50g caramelised diced celery, onion, leek & carrot
Mullet Sauce
  • 225g Mullet stock
  • 75g Mussel Stock
  • 50g Tomato Juice
  • 17g Noilly Prat
  • 17g Brandy
  • 30g Fennel finely sliced
  • 1g Fennel Seeds
  • 1g Coriander Seeds
  • 1/2 Star Anise
  • 7g Tarragon
  • 4g Fennel Tops
  • 1/4 Red Chilli sliced
  • 20g butter
Whipped Butter
  • 20g diced shallot
  • 25g Noilly Prat
  • 15g roasted garlic
  • 35g oduble cream
  • 250g butter
White and Brown Crab Mixture
  • 150g white crab meat
  • 150g brown crab meat
  • 2 x eggs, cooked for 4 minutes
  • Lemon juice
  • Tabasco
  • 100ml grapeseed Oil
Hake
  • 150g Hake

Method

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.

Ingredients

Celeriac Puree
  • 1 celeriac
  • 30g of butter
  • 100g water
  • 100ml of whipping cream
Mullet Stock
  • 2kg roasted red mullet bones
  • 4 litres water
  • 50g lardo, diced
  • 50g caramelised diced celery, onion, leek & carrot
Mullet Sauce
  • 225g Mullet stock
  • 75g Mussel Stock
  • 50g Tomato Juice
  • 17g Noilly Prat
  • 17g Brandy
  • 30g Fennel finely sliced
  • 1g Fennel Seeds
  • 1g Coriander Seeds
  • 1/2 Star Anise
  • 7g Tarragon
  • 4g Fennel Tops
  • 1/4 Red Chilli sliced
  • 20g butter
Whipped Butter
  • 20g diced shallot
  • 25g Noilly Prat
  • 15g roasted garlic
  • 35g oduble cream
  • 250g butter
White and Brown Crab Mixture
  • 150g white crab meat
  • 150g brown crab meat
  • 2 x eggs, cooked for 4 minutes
  • Lemon juice
  • Tabasco
  • 100ml grapeseed Oil
Hake
  • 150g Hake

Method

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.