Paul Trudgeon from Fish for Thought, based in
I decided to ‘autumn-up’ the dish with the addition of a beetroot disk under the tartare stack and dress the plate with a zingier concasse than the recipe suggests, capers lemon juice helped here. This dish isn’t a molecular masterpice but the flavours are quite subtle and can’t be messed with too much, the freshest of fish is essential. It would have been improved had the fish been marinated whole overnight as the tails would have taken on more flavour and a drier mix would have produced a dish slicker in appearance.
A massive thank you to Fish for Thought who not only made the ten hour round trip to deliver the star ingredient for my starter but they also donated a £50 voucher for the auction. The night was a great success, lots of money was made for Action Against Aunger and it was a huge honour to be able to cook for fifty discerning paying guests. Hats of to everyone who helped out front and in the kitchen, but especially Signe and Niamh! more images of the BB available here