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Pan fried white fish, Yuzu creamed winter veg , Garlic and black pepper rosti

Written on 19-Jan-2017

JCP-10326At CJUK Live 2017, our 3rd annual conference, we held our very own head-to-head cookery competition, sponsored by Class One Direct. 7 of our CJUK Chefs put themselves forward to showcase their skills to a selection of industry experts including;

Each Chef had 1 hour 15 minutes to create two dishes; either a starter and a main or main and a dessert.

The fish, Gurnard and Sand Sole, was provided by Giles Shaw, Wellgate Fisheries.

Locally sourced, fresh fruit and veg was provided by Class One Direct.

Here’s the recipe for the winning main created by CJUK Chef of the Year 2017, Scott Williams;

Ingredients

  • 2 different white fish
  • 1 leek,
  • ½ savoy cabbage
  • 1 carrot
  • 1 lemon
  • 1 lime juiced
  • 100ml cream
  • 35g butter
  • 1 potato
  • 2 cloves garlic
  • ½ white onion
  • 100g butter
  • 20g chopped parsley
  • 5g black pepper

Method

JCP-10391

Scott about to take his dishes to the judges

Prep the fish down off the bone scale and pin bone and wash excess scales off in the sink. Dry the fish off and place on a tray and put in the fridge until cooking.

Meanwhile, peel and grate the potato and rinse off under cold water place into a towel and squeeze out excess fluid, melt your butter and finely dice garlic and onion and lightly colour in the butter.

Add to the grated potato, chopped parsley and black pepper and a little touch of salt. Mix well and form into a ball and fry in a pan using a pallet knife to shape the rosti into a nice round. Lightly colour both sides and bake in the oven for 10 minutes.

In another pan, heat the cream with the lemon and lime juice, finely dice the carrot, slice the leek and cabbage and add to the cream mixture. Bring this mixture to the boil and turn down and slowly cook out the veg. Add the butter at the end and check the seasoning, if too bitter add a little sugar if a bit sweet add salt.

To cook the fish, preheat a non-stick pan, add a little oil and cook skin side down until almost cooked through so, the skin is nice and crispy and golden brown. Flip over and add a knob of butter to finish off.

To plate, simply place the rosti in the center of the plate, add the winter veg with its nice thick creamy sauce and top with your pan-fried fish, sprinkle a little chopped rosemary and maldon salt to complete the dish.

Scott also created a fabulous dessert to go with his winning entry, a Chocolate birds nest with caramelised fruits.

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