It’s all in black and white by Jude Kereama

Jude Kereama

Jude Kereama

19th September 2018
Jude Kereama

It’s all in black and white by Jude Kereama

It’s all in black and white by Jude Kereama - this was the fish dish created and prepared by Jude for the fish course on the South West heat on Great British Menu.


  • Turbot wings
  • 1kg turbot wing skin on
  • 1 T sea salt
  • 100 gms of unsalted butter
  • 2 T boiling water
  • 3cm square kombu
  • Fish cake
  • 600 gms cooked cod poached in milk
  • 150gm boiled dice potatoes
  • 100 gms sliced red onion
  • 50gms grated ginger
  • 30 gms chopped coriander
  • 30 gms chopped spring onion
  • ¼ finely chopped green Serrano chilli
  • Salt and pepper
  • 10gms cumin seeds
  • 10gm black cumin seeds
  • 10gms fennel seeds
  • 10gms brown mustard seeds
  • 10 gms fenugreek seeds
  • 4 Porthilly oysters shucked
  • Batter for oysters and fish cakes
  • 400 mls soda water
  • 200 mls japanese lager beer
  • 1 tsp yeast
  • 1 tsp bicarbonate soda
  • 375 gms plain flour
  • 25 ml white wine vinegar
  • 60 gms fine activated charcoal powder
  • Salt and pepper
  • Flour for dredging
  • 8 Cornish King scallops shucked.
  • Cauliflower Puree
  • 1 banana shallot
  • 1 clove garlic
  • 50gms butter
  • 5o mls rapeseed oil
  • 500 gms cauliflower florets
  • 500 gms chicken stock (true foods)
  • 100 mls double cream
  • salt and pepper
  • 2 T white miso
  • Pickled cauliflower
  • 8 large florets of cauliflower
  • 250 Japanese sushi vinegar
  • 10gms sea salt
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • 4cm square of konbu
  • Seaweed powder
  • 12 sheets nori
  • 50 gms wakame
  • 100 gms sugar
  • 500mls water
  • 10 gms sea salt
  • Squid Ink Mayo
  • 10 cloves black garlic
  • 2 cloves peeled garlic
  • 2 egg yolks
  • 1 T Dijon mustard
  • 500mls rapeseed oil
  • 50 mls lemon juice
  • 2 tbl white wine vinegar
  • 20 gms squid ink
  • Salt
  • Garnish
  • White borage flowers
  • Seaweed powder
  • 20 gms Exmoor caviar
  • 4 T deepfried capers in seaweed dust and vinegar powder


For the turbot wings
Make a beurre monte with the salt, butter and water. Put turbot fillet in a vac pac with the kombu and seal on full. Sous vide when ready for 16 minutes on 54 degrees. Slice into portions.
For the fishcake
Fry the red onion and ginger till golden and then add the potatoes and keep sautéing until nicely fried and then season. Take off the heat and add the skate and the fresh herbs. Temper all the dried spices, leave to cool then grind and add to the fish cake mix. Form into a cylinder and refrigerate till ready. Will need to be battered for plating.
For the oysters
Leave in the fridge till needed for battering
For the scallops
Trimmed and pat dry and refrigerated till needed
100 gms furikake umami kombu with yuzu to season with.
For the cauliflower puree
Sweat shallot and garlic in rapeseed oil and butter till translucent then add cauliflower florets and cook till completely cooked and caramelising slightly. Add the chicken stock and reduce till no liquid left. Blitz in the vita prep with the miso. Heat up the cream and add what it needs and season. Pass the puree and put in a squeeze bottle.
For the pickled cauliflower
Bring all the ingredients except the cauliflower up to a boil and chill. Slice the cauliflower thinly on a Japanese mandolin and vac pac on full with the pickling liquid.
For the seaweed powder
Combine sugar and water for a light sugar syrup. Brush 1 sheet of nori and place another on top, repeat until we have 2 piles of 6. Place in the dehydrator with the wakame overnight on 55c. Blitz in vita prep next day, pass and then season with Cornish sea salt.
For the squid ink mayo
Mix egg yolks, vinegar, mustard, lemon juice to a mixing bowl. Emulsify with oil. Season then blend with squid ink, crushed black garlic and crushed garlic cloves.

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