- Miso rub for cooking brill:
- 130g miso paste
- 15g ginger
- 15g corriander stalks
- 1g garlic
- 1g chilli
- Cooking halibut for Dashi dish:
- 100g halibut fillet
- 20g miso rub
- sea salt
- lime juice
- Miso Prawns:
- 100g water
- 10g miso paste
- 70g prawns
- Rice Noodles:
- 100g rice noodles
- 200g water
- 10g miso paste
- Bonito Cooked Turnip:
- 20g bonito flakes
- 200g water
- 10g miso paste
- 100g turnip peeled and cut into small chunks
- Japanese Salad:
- 20g Chinese cabbage leaf
- x6 pak choi leaves
- 5g sliced spring onion
- 10g sliced radish
- 3g pickled ginger
- 5g raw Japanese mushrooms
- 2g shiso leaf
- 5g edamame beans
- 20g miso dressing
- Miso Salad Dressing:
- 30g miso paste
- 5g mirrin
- 5g sake
- 1g lime zest
- 20g lime juice
- 5g sesame oil
- Pickled Turnip:
- 200g water
- 1g sliced garlic
- 30g mirin
- 10g sake
- 5g corriander seeds
- 10g corriander stalks
- 20g sliced ginger
- 2g red chilli sliced
- 6g salt
- 6g sugar
- 100g diced turnip
- Pickled Ennochi Mushroom:
- 200g water
- 1g sliced garlic
- 30g mirin
- 10g sake
- 5g corriander seeds
- 10g corriander stalks
- 20g sliced ginger
- 6g salt
- 6g sugar
- 100g ennochi mushroom
- Confit Pickled Ginger:
- 100g peeled and sliced ginger (rounds)
- 5lt water
- 100g water
- 30g mirin
- 10g lime juice
- 100g sugar
- Dashi:
- 1.2kg water
- 14g kombu
- 60g bonito flakes
- Season to taste with a little light soya sauce
Halibut, Miso, Prawn Turnip
Nick Edgar
14th December 2016
Halibut, Miso, Prawn Turnip
As part of The Staff Canteen Live 2017, Nick Edgar will be creating a halibut, miso, prawn and turnip recipe for his demonstration at the Great Hospitality Show - supported by Westlands, and in association with Wild Atlantic Prawns.You can register here: www.livebuzzreg.co.uk/2017/ghs17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=bannerIf you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-www.youtube.com/user/StaffCanteen
Ingredients
Method
Miso rub for cooking brill:
Place all ingredients in blender and blend till smooth.
Check with senior.
Cooking halibut for Dashi dish:
Rub the fish all over with rub
Place in sous vide bag
Place in water bath 58c
Cook for 12 mins
Remove from bag and squeeze with little lime juice
Miso Prawns:
Bring water and miso to boil
Allow to cool
Add the prawns liquid
Heat up when needed
Rice Noodles:
Place water and miso paste in pan and bring to boil
Add the noodles and cook for 5 mins
Remove from stove chill down
Bonito Cooked Turnip:
Bring water bonito and miso to boil
Pass through chinois
Place back in pan and bring to boil
Add the turnip and cook for 10 mins
The turnip should be soft with no texture
Japanese Salad:
Place all salad ingredients into bowl
Drizzle with the dressing
Miso Salad Dressing:
Place all ingredients in bowl and whisk together
Check seasoning on some leaves
Pickled Turnip:
Mix all ingredients together and bring to the boil
Check seasoning
Add turnip, bring to boil
Boil for 3 mins then remove and chill in liquor
Pickled Ennochi Mushroom:
Mix all ingredients together and bring to the boil
Check seasoning
Add mushrooms
Confit Pickled Ginger:
Place 1lt cold water and ginger in pan, bring to boil
Strain of water
Place back in pan and cover again with another 1lt of water and repeat process 5 times
After 5th time check cooking on ginger with senior, if cooked and lost the heat of the ginger continue to next stage
Place rest of ingredients in pan and bring to boil
Add ginger and remove from heat to allow top cool
Dashi:
Place all ingredients in pan
Bring to 60oc and cook for 1 hr
Pass off and adjust the seasoning
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.
