Filet o' Fish

Our first night on the fish station was not as hectic as I imagined it to be. It was a Monday night and the restaurant only had about 50 – 60 covers.

Our recipes on the station are as follows: Arctic char in a lemongrass broth with leeks, carrots, potato and asparagus, drizzled with a little lemon oil. The other dish is a filet of cod with white sardines, roasted tomatoes, a mussel sauce and a brioche crouton with a parsnip purée.

Luckily, we started the night with a lot of prep work already completed for us by the last team. Tim took charge of the cod and I managed the char orders. When the char was fired, I quickly sautéed it skin side down in a very hot pan with some blended oil. Once the skin was crisp I removed the filet and kept it warm. Next the lemongrass broth is heated up with the vegetables and the char is returned to the pan flesh side down to gently poach. To plate, the char sits in the middle of a wide rimmed bowl, the broth and vegetables surround it and a little diced tomato and lemon oil drizzle finish the dish. With service coming to a close, we wrapped up our final orders and called it a night.