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