By The Courtside - My fish course for Great British Menu 2017

Pip Lacey

Pip Lacey

14th June 2017
Pip Lacey

By The Courtside - My fish course for Great British Menu 2017

By The Courtside - My fish course for Great British Menu 2017 - serves 8


  • Classic Vinaigrette:
  • 1 orange, zest only
  • 1 clove of garlic, minced
  • 450ml pomace oil
  • 450gml extra virgin olive oil
  • 15 g Dijon mustard
  • 20 g salt
  • Lovage purée:
  • 8 bunches lovage
  • 2 tbsp Dijon mustard
  • 200 ml white wine
  • 25 g butter
  • Lobster:
  • 1 Carrot, chopped
  • 3 Spanish onions, chopped
  • 1 stick celery, chopped
  • 2 lemons, chopped
  • 1 tbsp fennel seed
  • 1 tbsp coriander seeds
  • 1 star anise
  • 400ml white wine
  • 4 x 600g lobsters
  • Lobster bisque:
  • 1 bulb of garlic, roughly chopped
  • 1 fennel, roughly chopped
  • 1 carrot, roughly chopped
  • 1 orange, roughly chopped
  • 2 Spanish onions, roughly chopped
  • 1 leek, roughly chopped
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 star anise
  • Reserved lobster shells
  • 2 tbsp tomato puree
  • 350ml Brandy
  • 350ml dry vermouth
  • 8 tablespoons tomato purée
  • 2 litres chicken stock
  • 1 lemon, chopped
  • 1 orange, chopped
  • 1 bunch Parsley stalks
  • Roast Strawberries:
  • 1kg frozen strawberries
  • 300g demerara sugar
  • 300g caster sugar
  • 2 lemons, zest only
  • Baby gem:
  • 4 heads of baby gem
  • Whipped cream:
  • 1 litre double cream
  • 200ml Lobster bisque (see above)
  • Champagne:
  • 1 bottle Champagne


Classic vinaigrette:
1. Mix together all the ingredients in a small bowl until full incorporated.
Lovage purée:
1. Bring a medium pan of water to the boil.
2. Drop in the picked lovage to wilt it – this should take about 60 seconds.
3. Remove from the boiling water and refresh in iced water.
4. Add the wilted lovage back into the boiling water.
5. Cook again for 8mins.
6. Then refresh in iced water.
7. Remove the lovage from the iced water and use your hands to squeeze out any excess water.
8. Blend the blanched lovage in a blender until it is a smooth puree.
9. Add the Dijon mustard, white wine and butter.
10. Blend the mixture again.
11. Pass through a fine sieve.
12. Reserve until ready to serve.
1. Add all the ingredients (except the lobster) to a large pan of boiling water. Cook for 5 minutes.
2. Add the lobster to the pan.
3. Cook lobster for 7 minutes.
4. Take out lobster and leave to cool naturally.
5. Deshell lobster. Reserve both meat and shells.
Lobster bisque:
1. Preheat the oven to 230°C.
2. Place the lobster shells in a roasting tray and roast for 5-8 minutes until they start to turn golden.
3. In a large saucepan add the garlic, fennel, carrot, orange, Spanish onions, leek, fennel seeds, coriander seeds and star anise and sauté until the vegetables start to caramelise. About 10 minutes.
4. Add in the roasted lobster shells and fry for a further 5 minutes.
5. Add tomato purée and mix the mixture.
6. Add the brandy and vermouth and mix through.
7. Reduce the mixture by a quarter (approx. 10 minutes)
8. Cover the shells with chicken stock and bring to the boil.
9. Simmer for half an hour.
10. Remove from the heat.
11. Add the lemon, orange and parsley stalks.
12. Leave the mixture to infuse for 5 minutes.
13. Pass through muslin.
14. Place the clear liquid in a large pan and reduce by half, this should take about 20 minutes.
Roast Strawberries:
1. Place the frozen strawberries on a baking tray and cover with demerara and caster sugar.
2. Roast strawberries in the oven at 180°c for 15 minutes.
3. Cover with lemon zest.
Baby Gem:
1. Cut baby gem into quarters, set aside.
Whipped cream:
1. Mix cream and bisque together.
2. Whip until light peaks form.
1. Serve with a glass of champagne.
1. Place pieces of lobster onto the serving board.
2. Surround with pieces of strawberries and the baby gem lettuce.
3. Dress the lettuce with the vinaigrette.
4. Add dots of lovage puree and a spoonful of the whipped cream.
5. Serve with champagne.

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