W
L
PAN-ROAST FILLET OF PETERHEAD HAKE
WITH A RISOTTO OF FILEY CRAB
SERVES: 4
SHERRY VINEGAR
REDUCTION
INGREDIENTS
A LITTLE TASTE OF AUTUMN
BY PAUL ASKEW, CHEF PATRON OF
THE ART SCHOOL RESTAURANT
It’s all go for the team and I this month. One of my
young pastry Chefs, Beth, excelled at the National
final of Young Chef of the year winning the
'Exceptional Presentation' award, a fine achievement
on the national stage.
I had the honour of judging the National Chef of the
Year competition with a number of my peers from the
industry at the Restaurant show in London. The winner
from over 100 competitors, was Steve Groves, Head
Chef at Roux, Parliament Square with William Keeble,
demi chef de parti at Whately Manor winning the young
chef award.
Such occasions give us the rare opportunity to meet up
with friends and colleague from across the industry, to
share ideas and discuss the latest culinary challenges.
I’ll be meeting more old friends on my return
to Singapore later this month to take part in the
bicentennial celebrations. I’ll be cooking at both the
Singapore Cricket club and a celebration banquet for
the Royal Gurkhas. It promises to be an emotional trip
with both my wife, Helen, and son, Harry, joining me
for the first time.
I’ll be preparing a version of one of my dishes from
'Onwards and Upwards' so I thought I’d share the
original version for you to try at home!
Until next month!
Chef Askew
40 wirrallife.com
50ml sherry vinegar
350ml red wine
1 sprig of thyme
1 bay leaf
1 clove
20g muscavado sugar
Method:
1. In a pan, pour the
sherry vinegar, red
wine, thyme, bay leaf
clove and the sugar.
2. Bring this to the boil
and reduce by half
until the mixture
becomes thick
enough to drizzle on
the plate.
3. Pass this through a
sieve and leave it to
cool.
4. When cool, whisk
in a little olive oil to
emulsify.
5. Put this to one side
ready to dress your
plate Risotto.
RISOTTO
INGREDIENTS
280g of Aborio rice
500ml of fish stock
1 onion - finely diced
1 clove of garlic
1 bunch of chives
1g Cheshire saffron
20g mascarpone
10g butter
100ml white wine
100g white Filey crab meat
Brunoise of vegetables - 1
carrot, 1 leek and 1 stick
of celery
Method:
1. For the risotto, heat
up the stock with
saffron, and then
sweat down the
onion, brunoise and
the garlic using a
knob of butter until
they are soft.
2. Add the white wine
and reduce.
3. Gradually add the
stock, until the
risotto is cooked.
4. Finish with
mascarpone, chives
and crab meat.
5. Season to taste
HAKE INGREDIENTS
4 portions of chunky hake
fillet – around 150g per
portion
50ml extra virgin olive oil
Art School fish seasoning
(200g Maldon salt, ½
teaspoon freshly ground
white pepper, 3 cloves
garlic, peeled)
1 tsp fennel seeds
1 tsp espelette pepper
Knob of butter
1 link of morcilla
Method:
1. Heat a frying pan to
smoking point, and
add olive oil.
2. Season the fish using
The Art School Fish
Seasoning and put
in the pan skin side
down using a splash
of olive oil and a
knob of butter.
3. Once the fish starts
colouring, finish with
the morcilla in the
oven for 3 minutes.
4. Add the butter to the
pan and let it foam
until it becomes
nutty, and then baste
the fish with butter
and the juices of
morcilla.
Assembly
To plate this dish, we arrange the saffron risotto in the centre of the dish. On top of
this, add the morcilla, finishing with showcasing the fish directly on top. For this dish,
we have used some charred onions for garnish. However, you can use any vegetables of
your preference that are in season.
Chef ’s Recommended Wine:
Telmo Rodriguez, Basa, Rueda, Spain, 2016