Скачать или смотреть My FAVOURITE dish from working at Claridge's Hotel - Sea Bass, Consommé, Pesto - Circa 1987

Here is a dish i first cooked in 1987. At the prestigious Claridge's. It stayed with me.

Taught to me by the brilliant man that is John Williams

This dish felt so modern and up to date, so fresh and vibrant and the use of chicken Consommé? Utterly bonkers. But it its a knockout summer showstopper.

For me this is completely up to date, delicious and of the moment.
I love it, let me know what you think (if you cook it, not the vid)..

Happy cooking and thanks Chef!
Adam x


Sea Bass
1 x 3kg Cornish Sea Bass, scaled and cavity cleaned
Fillet the Sea Bass, remove pin bones and season well with Maldon salt for 10 minutes. Wash in a deep bowl of cold water. Dry well on Tokyo roll/kitchen cloth. Portion into 250g pieces.

Plum Tomatoes
4 san mazarno tomatoes
Sliced garlic clove
Balsamic vinegar
Olive oil
Salt
Blanch the tomatoes in boiling salted water for 10 seconds/until skin starts to peel. Remove and plunge into ice water. When cold, peel tomato. Dress the tomatoes in balsamic, garlic, olive oil and salt. Dehydrate tomatoes at 60c until semi dried but still with a bit of integrity.

White Chicken Stock
1kg chicken wings
2 white onions, peeled/diced
2 carrots, peeled/diced
2 sticks celery, peeled/diced
2 whites of leeks, diced
1 bulb garlic
Hard herbs
Trinity spices – coriander/star anise/fennel/black peppercorns
Line a gastro with greaseproof, lay out chicken wings in an even layer. Season the wings and dress with olive oil. Roast at 180c for around 30/45 minutes until golden brown all over.

Wash all vegetables. In a medium hot rondelle, colour all of the diced vegetables well in olive oil. Add the chicken wings and cover with water. Cook for 2 hours. Pass through a fine chinois and reduce by half or to desired flavour profile.

Consommé Raft
1 chicken breast, no skin/diced
2 chicken wings
4 egg whites
1 whole egg
1/2 carrot, diced
1/2 onion, diced
1/2 stick celery, diced
5g salt
In a food processor, blend the chicken with diced vegetables. Reserve.

Consommé
Chicken stock, reduced by half/chilled
Consommé raft
In a narrow stock pan, add the chicken stock and bring to blood temperature over a slow heat. Add the consommé raft and whisk well. Bring to a gentle simmer whisking again before it reaches a slow boil. Cook for 15/20 minutes gently. Remove from heat and pass through a fine mesh sieve lined with muslin.

Potatoes
4 pink fir potatoes
Water
Salt
Bring potatoes to a simmer in seasoned water. Blanch potatoes until just cooked, allow to cool in water, peel whilst warm. Slice potatoes and place in a bowl, pour over hot consommé and basil and cling film. Allow to steep.

Basil Oil
5 bunches of basil
Equal weight vegetable oil to blanched basil
Pick the basil, removing the stalks. Set up a large pot of salted water, and a refreshing pot full of ice water. Once at a rolling boil, add the basil and cook for 3 minutes/until soft and mashable between two fingers. Strain off into the ice water. Chill well and strain, make sure you squeeze out all the excess water. Place into the thermo with equal weight veg oil to basil. Blend at 70c for 7 minutes. Pass over damp muslin over a chinois. Once fully hung transfer into a piping bag and hang overnight to allow the residual water to split from the oil. Snip the tiniest part of the piping bag and allow the water to drain out. Once it starts to filter through and oil is coming out place a bowl underneath to catch it all. Transfer the VIP oil into vac pack bags and freeze until needed.

Handcut Basil Pesto
2 bunches picked basil, reserve stalks
50g pinenuts – toasted gently in olive oil
50g parmesan
1 garlic clove
100g basil oil/olive oil will suffice
Pick basil and finely chop, when nearly chopped enough - add the drained toasted pinenuts and scrape with a knife to crush. Finely grate parmesan over the whole board and chop through. Transfer to a bowl and season with basil oil, salt and pepper, lemon if needed.

To Plate
Dress the potatoes in pesto and consomme. Lay the potatoes on the base of the plate and top with seabass. Pool the consomme
around bass and top with semi dehydrated tomato and compressed basil.
Heat a pan over medium heat with oil. Place the fish skin-side down and cook undisturbed for 2–3 minutes. Baste with hot oil, then transfer to the oven for 2 minutes. Remove, add a small knob of butter, flip the fish, and rest it in the warm butter. Finish with lemon juice.