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

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.