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Live well, Live very well by Lorna McNee is the fish dish featured on Great British Menu.

Live well, Live very well by Lorna McNee - Great British Menu 2018

Stir Fry Vegetable

Carrot x 2

White Cabbage x ½

Banana Shallot x 3

Ginger x 100 grams

Fish sauce x 100 ml

Lemon Juice x 50 milliliters

Carrot and Coriander Custard/Puree

Coriander seeds x 1 tbsp

Egg Yolk x 120 grams

Double Cream 600 grams

Butter x 50 grams

Langoustine Bisque/consommé

Langoustine Heads x 3 kilo

Leek x 1

Banana Shallots x 6

Celery x 8 sticks

Plum Tomatoes x 6

Basil x 25 grams

Fennel x 2

Tomatoes Puree x 100 grams

Brandy x 300 milliliters

Pernod x 300 milliliters

Chicken Leg x 1

Egg whites x 4

Garlic

Chicken Stock and Water

Tarragon oil

Oil x 300 grams

Lobster x 1 600 grams

Caramelise unpeeled but washed Carrots in oil in a heavy-based pan, place into a deep tray add the sliced onions, butter and toasted coriander seeds. Season with salt, pepper and sugar, mix all the things together and then cover with double tinfoil and cook in the oven at 180oC for around 45minutes or until very soft.

Place all these ingredients into the thermo mix.

Bring cream up to 70oC then add to the carrots in the thermo and blend until very smooth.

Then add the yolks and blend for 30 seconds.

Poach in the bath/steamer at 85oC for 12-20minutes or until set.

Bring a large pan of water to the boil with lots of salt in it. Blanch the lobster for 3.30minutes and then chill in ice water.

Smoke lobster for 1 hour and then remove the meat.

Chop all the bones up and place in a pan with some water and butter and make a small emulsion with this to reheat the lobster in.

Place the lobster in a sous vide bag with some of the smoky buttery emulsion ready for reheating later in the water bath at 68oC.

Get a smoking hot pan and place the veg in it and quickly toss it, cooking it very fast.

Deglaze the veg in the pan with the fish sauce and lemon juice.

Roast Langoustine Heads in the oven at 220oC for 20 mins.

Cut 4 shallot, 2 carrots, 4 sticks of celery, one leek and a bulb of garlic chunky and then roast in a hot pan. Add in tomato puree and roast further.

Add in brandy and flame, cook the alcohol down to a syrup. Then add the pernod and do the same thing.

Add in the heads and mix in with the vegetables.

Cover with water and chicken stock and let cook for 1 hour and skim off any scum that may rise to the top.

After 1 hour of cooking add in the quartered tomatoes and the basil. Cook for 20 more minutes, cling film the pan and let sit for 40 minutes. Pass the stock the muslin and then reduce to desired taste.

Once you have desired stock, let it cool.

Blend the chicken leg, remaining veg and the egg white to a pulp. Whisk into the stock on the heat and let clarify. Pass through muslin.

Place Tarragon in the thermos with oil and cook at 70oC for 7 mins. Pass through muslin.

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