Wards of Birkenhead Monkfish with Spring Vegetables, Wirral Watercress & Victoria Potato soup with Avruga Caviar

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 21st April 2011

Wards of Birkenhead Monkfish with Spring Vegetables, Wirral Watercress & Victoria Potato soup with Avruga Caviar

Cooked by Rikki Vidamour from The London Carriage Works during the 2011 Merseyside Heat of the North West Young Chef Competition.

Ingredients

  • 150g of monkfish
  • 1 carrot
  • 1/4 of a leek
  • 100g watercress
  • 200g victoria potatoes
  • 10g avruga caviar

Method

Prepare the monkfish by removing membrane etc. To be made into a medallion with butter and chervil wrapped in cling film, ready to be poached. Julienne the carrot and leek and blanch and refresh, sweat shallot and garlic, a little leek and diced, washed and peeled potato. Add veg stock, blend and add handfulls of watercress making sure to keep it a vibrant green colour. Roughly £2.23 per portion

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