During the final week of MasterChef, the chefs each visit one of the finest three Michelin starred restaurants in Europe, including Alain Ducasse at The Dorchester where Tom Rennolds cooks with Executive Chef Jocelyn Herland.
Below please find the details of the dish that they prepared together, which is available every day on the current A La Carte Menu.
To make a reservation for Alain Ducasse at The Dorchester, please click here.
Halibut, celeriac, shellfish and squid
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Garnish:
- 1/2 celeriac
- 2 razor clams
cut in slices
- 16 cockles tongues
- 24 winkles tongues
- 1 clove of garlic
- 20 slice of squid ready to make stars
- Fleur de sel / poivre
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Jus of shellfish:
- 500g of mussels
- 1 shallot
- 1/8 fennel
- 5 cl of olive oil
- 20 cl of white wine
- 1 clove of garlic
- 1 lemon in juice
- 40g butter
- Poivre du moulin
- Cockles jus |
Halibut:
- 4 portions (100gr per portion)
- 5Cl of olive oil and lemon condiment
- Fleur de sel
- 1L of fish stock
- Crushed black pepper |
Prepare the garnish
Organise the celeriac in tears of 5mm of thickness, cook them in boiling water.
Create the Jus of shellfish
Open the mussels with white wine, garlic, shallot, fennel and the sprig of parsley (keep the leaves of parsley of this sprig in order to do dices), keep the jus after you had pass it through a “mousseline”, mix with the cockles jus, reduce it if necessary add some butter, fresh lemon juice and pepper.
Cook the fish
The cooking process is very quick if you let the fillets out at the order, season them, cook in a pan with the stock at 85 degrees around 3 to 4 minutes; (take out at 40 degrees on the probe), glaze them with lemon condiment, do a line with pepper on the top.
Design your plate
In the plate dress nicely the 9 tears of celeriac glazed with butter, put all around mix of shellfish and some sauce, add on 5 stars of squid (cooked in a pan with garlic on a fork and some salt and pepper) on the top of the garnish the fish; add the jug of sauce on the side. |
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