|Poached Sea Bream|
|Sea bream||2 each|
|Large egg||1 each|
|Lemon, zested||1 each|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Chives, chopped||1/2 cup|
|Bream carcasses, no skin or fin, chopped 1-inch, rinsed||2 each|
|Garlic clove||1 each|
|Fennel trim||50 g|
|White wine||250 mL|
|Club House Coriander Seed||1 tsp|
|Star anise||1 tsp|
|Lemon Juice, as desired, Butter, as desired Salt, as desired|
|Duck Sausage and Sugar Pumpkin Ragout|
|Duck sausage, cooked||1 each|
|Pumpkin, brunoised||2 tbsp|
|2 tbsp Daikon, brunoised||2 tbsp|
|Fennel, brunoised||1 tbsp|
|Shallot, brunoised||1 tsp|
|Garlic clove, minced||1 each|
|White wine||2 tbsp|
|Apple vinegar||2 tbsp|
|Butter, as desired|
|White wine||250 mL|
|Star anise||1 each|
|Lemon juice, as desired|
|Butter, as desired Salt, as desired,|
|Club House Coriander Seed||1 tbsp|
|Star anise||2 each|
|Olive oil||1/2 tsp|
|Lemon Juice, as desired|
|Salt, as desired|
|Chicken stock||250 mL|
|Shaved Daikon Fennel Chives|
|Daikon, shaved, per portion||5 piece|
|Fennel, shaved, per portion||3 piece|
|Chive batons, per portion||2 piece|
This recipe was created in collaboration with Club House for Chefs and Hawksworth Young Chef Scholarship by: Dan Angus, Chef at Langdon Hall in Cambridge.
For the Poached Sea Bream: Fillet the sea bream, cut the bones down into 1-inch pieces and rinse in ice water. Skin the fillets and trim the main loin from the belly portion. Remove any brown bloodline. Lightly brine the loin in ice water with 5% salt. Blend the belly and flesh trim with 1 egg in a robot coupe. Pass through a tamis. Over ice, beat in cream until thick and fluffy. Season with chives, lemon zest and salt. Reserve in piping bag over ice. Dry the loin and place on a piece of plastic wrap with the skin side up. Pipe the mousse on the skin side and roll the plastic wrap around the fish, sealing in the mousse. Roll it and tie at both ends. Poach lightly at 50 °C for 12 mins. To finish, glaze with fish cream.
For the Bone Velouté: Sweat the vegetables in butter with the crushed spices. Add the wine in 2 stages and reduce to au sec. Add the cream, bone and herbs. Cook for 45 minutes and strain. Season with lemon juice, butter and salt.
For the Duck Sausage and Sugar Pumpkin Ragout: Sweat the sausage with thyme, shallot and garlic. Add pumpkin and cook slowly. Add the fennel and daikon and sweat until tender. Add the white wine and reduce. In a separate pot, caramelize the sugar and deglaze it with vinegar. Add mixture to cooked vegetables and sausage mixture to glaze. Finish with butter and season with salt. Reserve for plating. Cook pumpkin in heavy cream until tender and reduced. Blend, then pass into a small pot. Reserve for use.
For the Fennel Blanquette: Thinly slice fennel and shallot. Sweat in butter. Once tender, add the wine and reduce down to au sec. Add the cream and star anise and cook until tender. Blend until smooth, then pass through chinois. Reserve for use.
For the Poached Fennel: Cut fennel into baton and juice oranges. Cook fennel in orange juice with spices until reduced to glaze and tenderize. Finish with olive oil and a touch of lemon juice. Season with salt. Reserve warm.
For the Poached Cippolini: Sweat onions in butter. Add stock and thyme, then cover with cartouche. Braise until tender. Reduce glaze and baste. Cook extra to taste. Season with salt.
For the Shaved Daikon: Thinly shave on a mandolin and punch into clean rounds. Dress with olive oil, lemon juice and salt. For the Shaved Fennel: Thinly shave the tops of the fennel. Reserve fronds for garnish. Dress with olive oil, lemon juice and salt. For the Chive Batons: Cut clean batons out of thin chives. Reserve in ice cold water
For Serving: Drop the sea bream roulades in a 50°C water bath. While it cooks, warm the fennel and pumpkin purée. Warm the ragout and adjust seasoning as needed. Warm the braised cippolini onion and finish with a touch of stock and butter, then adjust seasoning with lemon juice and salt. Warm the braised fennel and sauce. Reserve all the small pots of ingredients in a hotel pan half full of water. Lightly dress shaved daikon and fennel with a touch of olive oil and lemon juice, then season with salt. Pull chive batons and fennel fronds from the fridge. Warm plates. Remove the fish from the water bath. Remove plastic. Place fish on paper towel. Spoon a small amount of sauce on top to glaze. Place 5 pieces of shaved daikon on top. Place fish onto the plate and spoon some of the duck ragout beside it. Dollop the fennel and pumpkin purée on the plate. Garnish with the shaved fennel, chive baton, and fennel fronds. Finish by saucing the plate. Wipe the rims and serve.