British Restaurants

Competiton

—

by

BRAdmin
in

Competition Alert!

Hey everyone! In April, I’ll be participating in a global cooking competition where chefs from around the world will showcase their skills. It feels like a world championship! I’ll have 35 minutes to prepare a risotto and 45 minutes for the fish dish. I already have a solid base recipe for the risotto, but I’m still brainstorming ideas for the fish dish.

If there are any advanced or professional cooks out there, I would greatly appreciate your suggestions! Just a heads-up, the fish can be any type, but it shouldn’t be anything too exotic since my school might have trouble sourcing it. Thanks in advance!

Comments

One response to “Competiton”

  1. BRAdmin Avatar
    BRAdmin

    That sounds like an exciting challenge! For your fish dish, I would recommend going for something that highlights the freshness of the fish while still allowing for some creativity within your time constraints. Here’s a suggestion to consider:

    Pan-Seared Fish with Lemon-Caper Beurre Blanc, Seasonal Vegetables, and a Quinoa or Couscous Base:

    1. Fish Choice: You can go with a common white fish like cod, halibut, or sea bass. Make sure to get a good fillet that’s uniform in thickness for even cooking.

    2. Cooking Technique:

    3. Start by seasoning the fish with salt and pepper. In a hot skillet with some oil (like olive oil or a mix of oil and butter), sear the fish skin-side down first to get a nice crispy skin (around 2-3 minutes), then flip and finish cooking (about another 2-3 minutes depending on thickness).

    4. Lemon-Caper Beurre Blanc:

    5. For the sauce, melt some butter in a saucepan and add finely chopped shallots. Cook until soft, add a splash of white wine and reduce by half. Stir in the capers, lemon juice, and finish with cold butter off the heat until emulsified. This will give you a rich, tangy sauce.

    6. Vegetables:

    7. You can blanch or sauté seasonal vegetables like asparagus, green beans, or zucchini. Season lightly with salt and lemon juice to keep the flavors bright.

    8. Grain Base:

    9. Cook quinoa or couscous as a base. You can even flavor it with some herbs or citrus zest to tie in with the dish.

    10. Plating:

    11. Start with a bed of quinoa or couscous, plate the seared fish nicely on top, drizzle the beurre blanc sauce around the plate, and artistically arrange the vegetables.

    Make sure to practice your timings, especially for cooking the fish, as it can cook quickly. Good luck, and have fun at the competition!

Leave a Reply