General Tarleton, Cod, roscoff onions & sauce pollonaise

British Lion Eggs

British Lion Eggs

Premium Supplier 28th February 2022
British Lion Eggs

British Lion Eggs

Premium Supplier

General Tarleton, Cod, roscoff onions & sauce pollonaise

30 min

Watch Chef Chris McPhee from the General Tarleton create this fantastic dish using British Lion Eggs

Ingredients

Pollonaise Sauce

  • 6x eggs 1tbsp capers 1tbsp flat leaf parsley 1tbsp toasted brioche crumbs (or normal bread crumbs) Salt & cracked pepper 1tsp olive oil

Egg Yolk Puree

  • 6x egg yolks 1tsbp olive oil Maldon sea salt

Cod

  • 130g portion of cod

Method

Cook 6 eggs for 10mins in boiling salted water.
Plunge into iced water & begin to take the shell off.
Slice the eggs lengh ways & remove the yolk from the white.
Chop the yolk very finely & cut the white into brunoise. Set aside.
Finely chop capers & add to your chopped egg, then add finely chopped flat leaf parsley.
Add in 1tbsp of toasted brioche bread crumbs.
Finaly add your olive oil just to bind it all together.
Mix all together & check for seasoning.

Roscoff Onions

Top & tail your onion
Place in a sous vide bag with a little rapeseed oil & fresh thyme.
Seal the bag & place them in a steamer oven set at 80c steam for approximately 30mins.
Leave them to chill completely in the bag before opening them.

Egg Yolk Puree

Place all in a vacuum pack bag
Cook 64c for 1hr
Pass through a sieve and vac pack in an open container to remove the air.
Reserve in a bottle of piping bag until needed.

Cod

Lightly cure the fish beforehand

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  – 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 16 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 560,000 followers across Facebook, X, 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.