"For all the sleepless nights" - my fish course for Great British Menu 2018

Dan Fletcher

Dan Fletcher

15th August 2018
Dan Fletcher

"For all the sleepless nights" - my fish course for Great British Menu 2018

Warm poached lobster surrounded by a salad of pickled, raw and cooked baby carrots, a carrot puree and a carrot foam - finished with dill leaves, bright green dill oil and a bonito and caviar sauce. The fish course was about thanking the night staff, when they’re tirelessly working through the night. So I did lobster because they’re nocturnal, carrots because they help you see in the dark, just as a playful nod towards it but also to thank those people that are putting the effort in when everyone else is resting.


  • 2 x 700g English lobsters
  • 3 bunches mixed colour baby heritage carrots
  • 6 organic carrots with tops
  • 25g oscietra caviar
  • 100g dill
  • 25g butter
  • Carrot puree:
  • 500g organic carrot with tops (peeled and chopped weight)
  • 150g fresh carrot juice
  • 2g gelespressa
  • Carrot pickle:
  • 100g shallots (peeled, finely sliced)
  • 50g caster sugar
  • 8 black peppercorns
  • 1 tsp coriander seeds
  • 1 sprig of thyme
  • 1 sprig of tarragon
  • 400ml water
  • 150ml olive oil
  • 100ml white wine
  • 100ml white wine vinegar
  • 2g salt
  • Dill Oil:
  • 100g dill
  • 200ml grapeseed oil
  • Bonito Butter
  • 500ml water
  • 25g bonito flakes
  • 225g butter
  • 1g gelespressa
  • Additional 5g bonito flakes separate


Put all ingredients for pickle on to boil
Carrots in vac pack bags for puree in steamer
Put bonito water on
Blitz dill oil
Prepare carrots for pickle
Prepare raw baby carrots, slice and compress
Cook baby carrots
Cook carrot pickle
Blitz carrot puree
Finish bonito sauce
Portion baby carrots on the tray
Pre pick dill leaves for garnish
Prepare and cook lobsters
Top lobster and carrots with butter
Dress plates

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.