- 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
"For all the sleepless nights" - my fish course for Great British Menu 2018
Dan Fletcher
15th August 2018
"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.
Ingredients
Method
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
Serve
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