- Hake
- 1 Hake
- 300g Maldon salt
- Dill Oil
- 400g dill
- 400g spinach
- 4g Maldon salt
- 800g extra virgin olive oil
- Roasted Hazelnuts crust
- 200g butter
- 200g panko
- 400g hazelnuts peeled
- Jerusalem Artichokes
- 500g artichokes
- 20g oil
- 4g Maldon salt
- Cauliflower Puree
- 1 cauliflower
- 100g butter
- 100ml milk
- Potted Shrimp
- 250g brown shrimp
- 2g mace
- 1 clove garlic
- Pinch cayenne
- 20ml lemon juice
- 250g salted butter
- Apple butter
- 2 granny smiths Apples
- 250g Butter
- 1 Garlic
- 1 Rosemary
- 200ml Cider
- 50ml Cider Vinegar
- 50g Sugar
- 1 Shallots
- 2 tsp Capers
- 1 Cucumber
- Asparagus
- 2 bunch of British asparagus
- Potato Skin
- 2 large peeled mars pipers
- Garnish
- Nasturtium leaves
Franklin's Find DNA by Tommy Heaney
Tommy Heaney
3rd October 2018
Franklin's Find DNA by Tommy Heaney
Franklin's Find DNA by Tommy Heaney - this was Tommy's recipe for his fish dish on Great British Menu.
Ingredients
Method
Hake
Fillet Hake, sprinkle with Maldon salt.
Leave to brine for 20 minutes, wash under cold water, pack dry and roll in cling film and rest in fridge until ready.
Dill Oil
Blanch the dill and spinach for 30 seconds in refreshing ice water.
Drain and squeeze out any excess moisture. Add into thermal mix with oil, salt and blend at 70c for 5 minutes.
Chill as quickly as possible and pass through a j cloth.
Roasted Hazelnuts crust
Fold all ingredients together and spread between 2 grease proof paper and freeze.
Jerusalem Artichokes
Peel the artichokes and place all ingredients in a vac-pac bag.
Cook at 90c for about 30 minutes and refresh in ice water.
Potted Shrimp
Mix all ingredients apart from butter.
Heat butter to 60c and pour over prawns to cover.
Apple Butter
Finely dice the shallots and mix with the cider and vinegar… reduce to a syrup.
Make a Beurre Noisette with the butter, garlic and rosemary.
Finely dice the apple and cucumber and mix with chives, capers and the syrup
Mix with butter
Asparagus
Prep the asparagus and blanch in boiling salted water for 2 minutes.
Refresh in ice water.
Once refreshed, prep to 2cm in size.
Potato Skin
Put potatoes through Japanese Mooli, blanch in boiling water for 20 seconds.
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