INTERVIEW
PAN FRIED FILLET OF POLLOCK WITH TEMPURA OF CARLINGFORD LOUGH OYSTER, SWISS CHARD, GINGER, PARSNIP AND LEMON BALM VELOUTÉ
2kg fillet of pollock 100g chard, various colours
1 oyster 1 egg 2 large parsnips lemon balm ginger 100g shallots, sliced 250g button mushrooms, sliced 75g unsalted butter 500ml Gewürztraminer wine 500ml fish stock 500ml cream 150ml sparkling water 100g plain flour 40g lemon Balm Salt & pepper
1 Salt the Pollock for 20 minutes using salt with lemon zest, lemon balm and fresh herbs. Wash off and dry.
2 For the sauce sweat the shallots in 50g of butter with a pinch of salt. Add the mushrooms and sweat until slippery in look. Add the fish stock and reduce by half, then separately reduce the wine by a third and add to the reduced stock. Then add the cream and lemon balm. Bring to the boil and reduce to required consistency, pass through a chinoise and whisk in the remaining 25g of butter and lemon juice.
3 For the parsnips, roast off half for garnish and place the remainder in a pan with cream and ginger. Bring up to heat, and when cooked blend and pass through a sieve.
4 Open the oyster and make a tempura batter. Do this by adding one egg to 150ml of sparkling water, whisk together until light and fluffy then add a pinch of bicarbonate soda and fold in 100g of plain flour. Season
with salt, pepper and a pinch of Cayenne. We then flour and dip the oyster in the tempura batter and deep fry for just 20 seconds.
5 For the Pollock, heat a non-stick pan, add a splash of Olive oil and colour the Pollock on one side on a low to medium heat. Once coloured repeat the process on the reverse side, add a knob of butter and baste with lemon juice to finish on the pan. This should take around six minutes. The fish will then need to rest for two to three minutes.
6 To serve blanch off your chard and place in shell to lift up oyster from the sauce as displayed. F
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CULINARY CHALLENGE
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