Monkfish with dried cepe powder, butter poached lobster and apples
This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.
Monkfish Ingredients
1 monkfish
10ml grapessed oil
20g unsalted butter
Squeeze of lemon juice
Method
Pour grapeseed oil in a nonstick pan on a medium heat
Place monkfish in pan once oil is hot
Add butter and cook for 5-7 minutes
Squeeze lemon juice and remove from heat
Cepe Powder Ingredients
200g cepe mushroom
4g salt
Method
Dry cepe mushrooms in a dehydrator or in a warm and dry oven for 12 hours
Blend mushrooms to a fine powder in a food processer with salt
Lemon Puree Ingredients
200g lemon rind
500g sugar
3g turmeric
Method
Zest lemons until the rind measures 200g
In a pan add lemon rind, turmeric and sugar and bring to the boil, reduce sugar to 100g
Blend until smooth in a powerful food processor
Add a squeeze of lemon juice from leftover lemons
Place mixture into a squeeze sauce bottle
Herb oil Ingredients
Fresh herbs (any combination, only leaves)
1 cup of canola oil or grapeseed oil
3 cups of water
Ice
Method
Add ice and water to a bowl to form an ice bath, set aside
Boil a medium-sized pot of water over a high heat
Once boiling add fresh herbs and cook for 20 seconds
Quickly transfer herbs from boiling water to ice bath
Remove herbs and squeeze as much excess water from the herbs as possible
Transferred squeezed herbs to a high-powered blender
Add oil and blend on highest speed for 2-3 minutes
Once blended, the herb oil should feel warm and have a little steam
Line a fine strainer with cheesecloth and place on top of a mixing bowl
Pour blended mixture through the strainer, allow the oil to drain naturally, this step can take up to 30 minutes
Once finished, store in a small container and keep refrigerated
Poached Lobster Ingredients
Lobsters (400g)
6 sprigs of fresh tarragon
10g of butter
4 garlic cloves
Olive Oil
Method
Place the tails into the boiling water (for about 30 seconds until the shell starts to turn red and the tail turns up)
Remove tails and plunge straight into iced water
Put the claws in the water and re-boil
Leave them to cool in the liquid
Remove the tail meat from the shell and place in the refrigerator
Crush the lobster bones.
Put the pan with the sweated vegetables back on the stove and heat up
Add the lobster shells and cook until the protein has started to set
In a pan melt butter, along with garlic and tarragon and finish lobster protein with the melted butter
Apple Ingredients
1 x Granny smith apple
Lemon juice 10ml
Method
Peel and dice apple
Add lemon juice and cover in water
Assembly
Add your lemon purée to the bottom of the plate
Allow cooked fish to rest and then place on to the middle of the plate
Using fine sieve lightly dust your cepe powder
Add the poached lobster on top of the monkfish and finish with herb oil
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