Wild Morecambe Bay Seabass, Muncaster Crab Salad, Southport Samphire, Oyster and Cucumber Dressing
Main course cooked by Jacques Verite during Final of North West Young Chef Competition 2013.
Ingredients
- Morecambe Bay Seabass
- Fleetwood Crab
- Southport Samphire
- Mayonnaise – Egg Yolks, White Wine Vinegar, Veg Oil, Salt
- Lemon
- ½ Cucumber
- 1 red tomato
- 3 spring onions
- 2 oysters
- Lemon
- Bronze Fennel
- Tabasco
Method
- Fish prep- gut, scale and fillet the seabass, and then score it. Take the meat out of the crab.
- Make the mayonnaise- whisk egg yolks, white vinegar and dijon, then slowly pour in the oil.
- Prep vegetables- blanch the tomato, peel, de-seed and cut into brunoise. Peel the cucumber, de-seed then cut into brunoise. Thinly slice the spring onion.
- Oyster Dressing- blitz’s up the oysters and cucumber, then add lemon juice and the mayonnaise. Season.
- Crab – for the white meat, add the diced tomato, spring onion, and lemon zest. Season. For the brown meat, add a bit of mayonnaise and tabasco and season.
- Cooking the Seabass – Place a drop of oil in a pan, put fish in till skin is crispy. Then turn over, take out of pan, put the samphire in the pan to warm up.
A full range of stocks, jus, gravy, demi-glace & glaces which taste and perform like your own kitchen-made products can also be found at Essential Cuisine