Richard Wilkins is a young and dynamic chef. His inspiration is acquired from working in some of the most renowned kitchens in Europe. These include The 3* Michelin Waterside Inn with Alain Roux, 1* Petrus Gordon Ramsay, a year in France also followed at Gordon Ramsays’ 2* Michelin restaurant in Versailles, as well as 3* Michelin Maison pic with Anne Sophie Pic.
Richards’ culinary journey has led him to create a style that is classically French, whilst also having his foot firmly in the 21stcentury. Getting the best quality ingredients and preparing them as simply as possible is something which is the basis of every dish Richard creates.
Currently searching for his first restaurant site, Richard’s passion for produce and service coupled with his never ending dissatisfaction makes him a striking prospect for the future of the industry.
Richard is currently Head Chef at Flemings Hotel in the heart of Mayfair. Flemings hotel Mayfair is currently undergoing renovations to compete with the top hotels in Mayfair and Richard is heading up the Food and beverage side of the operation. ‘’This is a massive challenge for any chef, to run a large team and to continually ensure 5* service standards is very exciting and is giving me an untold wealth of experience for future ventures’’
You will need:
- Seabass(at least 4 kilo)
- For the champagne sauce
- 150ml Seabass stock
- 100ml Whole Milk
- 500ml Single Cream
- 250ml Champagne
- 1 Vanilla pod
- Fine salt
- Vanilla Butter
- 250g unsalted butter
- 2 vanilla pods, seeds removed
- Caviar
Method:
For the seabass
- Fillet the seabass Pin bone the fillet of seabass, take off skin and then remove all blood lines from the underside of the fillets. Weigh the prepared fish and use 1% salt to weight of fish to season both sides of the fillets. E.g 100g of fish 1g salt. As you sprinkle the salt over the fish make sure to put slightly more on the thicker ends. Leave for twenty minutes in the fridge and then portion accordingly. Do not rinse the fish.
For the Champagne Sauce
- Reduce 3/4 of the champagne by half, add seabass stock and reduce by half again. Add the cream and milk and bring to the boil without reducing. Season with fine salt and add the remaining champagne at the end.
Vanilla Butter
- Soften the butter by either leaving out of the fridge for around an hour or by putting in between two pieces of parchment paper and beating it with a rolling pin. Put the butter and the seeds of two vanilla pods into the kitchen aid with the beater attachment and beat until the vanilla is evenly distributed throughout the softened butter. Cover and refrigerate.
Caviar
- Buy the best quality caviar that you can afford.
Cooking the fish:
- Bring a steamer to 100c or have a stove steamer on a rolling boil. Cook until the internal temperature reaches 40 c, rest until internal temperate reaches 50 c and then serve.
To finish:
- Place the seabass in the middle of a plate, brush with some softened vanilla butter. Place the caviar on top of the fish and finish with the champagne sauce.
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