Chef Academy Showcase 2023 Cookbook

Leek and the sea Method: Leek and Dill Oil 1 Blanch the leek head in boiling water for 30 seconds and then transfer to ice water. Add all ingredients to a blender and blitz until fairly smooth. Leave as is for as long as possible, then strain. 2 Add the 50g portion of seaweed to a bowl of cold water. Allow it to steep for as long as possible to create a laver dashi stock. 3 Cut the bread into small chunks and add to a good processor, then blitz into a crumb. Transfer onto a baking tray and bake for 15 minutes at 150°C, until crispy. Allow to cool, then add the 25g of laver to the mix. Beurre Blanc 1 Bring the wine, white wine vinegar and shallots to the boil and reduce until you have 2 tbsp of liquid remaining. Strain the reduction into a clean pan and return to the heat. Add the chilled butter one piece at a time, whisking constantly. Continue to add the butter until 1 or 2 pieces remain, then remove from the heat. Charred Leek 1 Put the leek halves onto an oven tray, add oil and the zest and juice of the lemon on top. Cover with foil and put into the oven for 20 minutes at 180°C. 2 While the leeks bake, sieve the dashi stock into a pan and bring it to the boil. Once it is boiling, remove from the heat and add the hake. Then, cover and leave for 2-3 minutes, before removing the hake from the stock and allow it to rest for 10 minutes. 3 Remove the baked leeks from the tray and put the flat side of the leek onto a hot griddle until it is nicely charred. 4 Plate all the finished products together. Ensure the Beurre blanc is placed before the leek oil, so you get the required effect. Ingredients: Leek and Dill Oil - 1 leek head - 20g dill - 250ml rapeseed oil - Pinch of salt Poached Hake - 150g hake - 50g laver seaweed, dried Sourdough and Laver Breadcrumbs - 50g sourdough bread - 25g laver seaweed, dried Beurre Blanc - 120ml white wine - 50ml white wine vinegar - 1 tbsp shallot, chopped - 225g Abernethy Dulse butter, diced Charred Leek - 1 leek body, halved - 1 lemon Best HIT Chef Academy moment Menu adaptation. 2 Serves: