C.F.T by James Devine

James Devine

James Devine

3rd October 2018

C.F.T by James Devine

C.F.T by James Devine - this was the recipe that James cooked for his fish course on Great British Menu.

Ingredients

  • Monkfish
  • • Monkfish saddle, small 2kg
  • • Miso paste 100g
  • • Maldon sea salt pinch
  • • Rapeseed oil 20ml
  • • Shellfish stock , 300ml
  • • Brine 1 litre
  • Shellfish stock
  • • Crab shells 2 crabs
  • • Langoustine heads 6-8 heads
  • • Fish stock 1 litre (approx.)
  • • White wine 250ml
  • Crab & langoustine
  • • Langoustine, medium 14
  • • Brown crab meat 1 packet
  • • Sweetheart cabbage 2
  • • Salt
  • Brown Crab
  • • Brown crab meat 300g
  • • Double cream 300ml
  • • Lemon 1
  • • Seasoning pinch
  • Batter
  • • White pepper 1 tsp
  • • Maldon sea salt 1 tsp
  • • Plain flour 100g
  • • Self raising flour 100g
  • • Corn flour 200g
  • • Baking powder 1 tsp
  • • Shellfish beer 330ml (approx.)
  • Southern fried crumb
  • • Garlic powder 1 tsp
  • • Ginger powder 1 tsp
  • • Celery salt 1 tsp
  • • Dried basil 1 tsp
  • • Mustard powder 1 tsp
  • • Onion powder 1 tsp
  • • Black cardamom 1 pod
  • • Black pepper corn 1 tsp
  • • White pepper corn 1 tsp
  • • Oregano fresh 1 tsp
  • • Thyme fresh 1 tsp
  • • Rosemary, fresh 1 tsp
  • • Panko breadcrumbs 300g
  • • Chicken fat 200ml
  • • Smoked powder pinch
  • Black garlic puree
  • • Black garlic 300g
  • • Xantana 20g
  • • Boiling water 100ml (approx)
  • Tomato chutney
  • • Shallot 1 single
  • • Fresh ginger, grated 2-3 tbs
  • • Garlic 1 clove
  • • Red chilli
  • • Cider vinegar 100ml
  • • White wine 50ml
  • • Water 50ml
  • • Brown sugar 100g
  • • Tomato puree 2-3 tsp
  • • Cinnamon stick 1 stick
  • • Ground cloves 1 tsp
  • • Aduki beans, cooked 100g
  • • Parmesan cheese 100g
  • Shellfish Emulsion
  • • Shellfish oil 300ml
  • • Mustard 1 tsp
  • • White wine vinegar 2-3 tbs
  • • Duck yolks 4
  • • Paprika pinch
  • • Dill, fresh 20g
  • • Lemon juice ½
  • • Salt pinch
  • • Dill, fresh 100g
  • Shellfish oil
  • • Crab shells 200g
  • • Langoustine shells 100g
  • • Vegetable oil 500ml

Method

Monkfish
• Prep fish
• Place in vacuum bag
• Poach 48 C for 12 mins
• Remove, drain, glaze with blow torch
• Roll in miso, stock and crumb – serve
Shellfish Stock
• Roast shells well, deglaze with stock
• Cover with stock, bring to boil
• Simmer in pressure cooker, 20 mins
• Pass, reduce until thick
Crab & langoustine
• Pass brown meat through fine sieve and reserve
• Boil langoustines in salted water 15 seconds then refresh in ice water
• Colour cabbage until golden brown and softened
• Encase langoustine meat inside cabbage leaf and roll tight
• Chill until firm, batter and deep fry
Brown crab
• Place brown crab and cream in thermomix
• Speed 4, 80C for 2-4 mins
• Correct seasoning, add lemon
• Place in ISI, gas, reserve
Batter
• Combine all the ingredients together
Southern fried crumb
• Sweat the shallot and garlic in the chicken fat until golden brown
• Add the panko breadcrumbs, herbs and spices
• Toast until golden brown.
• Remove from the heat and allow to cool.
• Correct seasoning if necessary
Black garlic puree
• Peel garlic if necessary, blitz with water and xantana
• Continue until reaches desired consistency
• Pass and serve
Tomato chutney
• Sweat off fine dice shallot, garlic, ginger until golden
• Add tomato puree & sugar roast well
• Deglaze with vinegar, water, wine
• Reduce until sticky – remove from heat and cool
• Burn skin tomatoes and peppers, peel and deseed
• Cut into neat dice and fold through the chutney base
• Grate parmesan and bake in oven 13mins until golden brown
• Allow to cool before crumbling
Shellfish Emulsion
• Place duck yolk, vinegar, mustard, paprika in mixing bowl
• Whisk until pale and light, gradually add the oil until fully incorporated
• Finish with lemon, dill and seasoning
Shellfish oil
• Roast shells until nicely coloured
• Place in pot, cover with oil and simmer 2-4 hours
• Cover with film and store overnight
• Pass the next day through fine sieve