Step 1

Monkfish

Step 2

• Prep fish

Step 3

• Place in vacuum bag

Step 4

• Poach 48 C for 12 mins

Step 5

• Remove, drain, glaze with blow torch

Step 6

• Roll in miso, stock and crumb – serve

Step 7

Shellfish Stock

Step 8

• Roast shells well, deglaze with stock

Step 9

• Cover with stock, bring to boil

Step 10

• Simmer in pressure cooker, 20 mins

Step 11

• Pass, reduce until thick

Step 12

Crab & langoustine

Step 13

• Pass brown meat through fine sieve and reserve

Step 14

• Boil langoustines in salted water 15 seconds then refresh in ice water

Step 15

• Colour cabbage until golden brown and softened

Step 16

• Encase langoustine meat inside cabbage leaf and roll tight

Step 17

• Chill until firm, batter and deep fry

Step 18

Brown crab

Step 19

• Place brown crab and cream in thermomix

Step 20

• Speed 4, 80C for 2-4 mins

Step 21

• Correct seasoning, add lemon

Step 22

• Place in ISI, gas, reserve

Step 23

Batter

Step 24

• Combine all the ingredients together

Step 25

Southern fried crumb

Step 26

• Sweat the shallot and garlic in the chicken fat until golden brown

Step 27

• Add the panko breadcrumbs, herbs and spices

Step 28

• Toast until golden brown.

Step 29

• Remove from the heat and allow to cool.

Step 30

• Correct seasoning if necessary

Step 31

Black garlic puree

Step 32

• Peel garlic if necessary, blitz with water and xantana

Step 33

• Continue until reaches desired consistency

Step 34

• Pass and serve

Step 35

Tomato chutney

Step 36

• Sweat off fine dice shallot, garlic, ginger until golden

Step 37

• Add tomato puree & sugar roast well

Step 38

• Deglaze with vinegar, water, wine

Step 39

• Reduce until sticky – remove from heat and cool

Step 40

• Burn skin tomatoes and peppers, peel and deseed

Step 41

• Cut into neat dice and fold through the chutney base

Step 42

• Grate parmesan and bake in oven 13mins until golden brown

Step 43

• Allow to cool before crumbling

Step 44

Shellfish Emulsion

Step 45

• Place duck yolk, vinegar, mustard, paprika in mixing bowl

Step 46

• Whisk until pale and light, gradually add the oil until fully incorporated

Step 47

• Finish with lemon, dill and seasoning

Step 48

Shellfish oil

Step 49

• Roast shells until nicely coloured

Step 50

• Place in pot, cover with oil and simmer 2-4 hours

Step 51

• Cover with film and store overnight

Step 52

• Pass the next day through fine sieve