Monday, 28 July 2008
3 Star Starter - Fish and Chips
It's been a while since I cooked for the in-laws, in fact the last time was a few months before I started at Leiths. They've been so supportive of my decision to change career that I really wanted to cook something a little bit special, something that I will probably never get do again due to future commitments to the job and to the newborn. I decided to cook three dishes from restaurants that currently hold two or three Michelin stars. For the starter I chose to do fish and chips, or rather a certain chef's take on the dish which at his restaurant is otherwise known as Red Mullet with a Palette D'Ail Doux and Garlic Chips. Quite frankly I think it's one of the prettiest things you can put on a piece of crockery. The wonderful colours of a vibrant green parsley coulis, the crisp red skin of the mullet, and the pale gold of the garlic chips just leap off a plain white plate.
What is this Palette D'Ail Doux of which you speak? Well it's basically a mixture of hard boiled egg yolks, blanched garlic puree, and cream. Technically it's a bit laborious to prepare due to the various stages of blanching garlic in milk several times to give it a milder flavour, the making of the egg yolk paste, and then the freezing, crumbing and refreezing of the final palette. When cooked though, it acts as a lovely rich, crispy plinth for the two fillets of fish and garlic chips. Any guesses as to the chef who originally created the dish and the restaurant it has been served in?
Posted by Pete at 19:36