Method
Pan Fried Pollock
Skin fish and trim. Salt for 15 minutes and wash. In a frying pan over a high heatcook the Pollock with the skin side down for 6 to 8 minutes, covered. Turn the fillets over and cook to brown the top of the fillet for 2 to 3 minutes. Return to cooking skin side down until the fish is an even white colour throughout, taking care not to overcook. White Wine Fish Sauce
Slice shallots and mushrooms. Melt butter and sweat shallots followed by mushrooms until slippery and clear. Reduce wine by half and add fish stock also reducing by half. Add milk and cream and bring to boil. Pass and finish with butter before foaming with bamix. Asparagus Veloute
Slice shallots, garlic and sweat off in the butter. Add the peeled potato, trim from asparagus and cook.
Once cooked add chicken stock and bring to boil cooking veg, Once veg is ready add asparagus tips and blanch through adding a small amount of spinach.Blitz and pass adding cream to finish. Asparagus
Prepare asparagus by cutting away the bottom and trimming the tips. Use the bottom for soup and blanch the tips in salted water before lightly frying in a pan. Confit Chicken Wing
Preheat the oven to 160C/140C fan/gas 3. Place the chicken wings into a deep, heavy-based ovenproof pan and cover with the fat. Cover with a lid and cook in the oven for one hour.Remove the chicken wings from the oil and set aside to cool. When cool enough to handle, carefully remove the bones from the wings, leaving the meat as whole as possible.