S3E11 Eggplant, 47° Salmon & Blueberry Parfait

Previous episode Back to The Show Next episode

S3E11 recipes

Kingklip with Crispy Capers, Chili Crème Fraîche & Cauliflower

Golden pan-roasted kingklip under lemon-brown butter, with crunchy capers and a cool, spicy crème fraîche bed.
At a glance
Yield: Serves 2
Prep / Cook / Total: 10 min / 8–10 min / ~20 min
Skill level: Easy
Equipment: nonstick skillet
Ingredients
  • 9 oz (250 g) kingklip fillets, or any white fish like halibut 
  • Kosher salt
  • 1–2 tbsp (15–30 ml) olive oil
  • 3 tbsp (40 g) unsalted butter
  • Juice of 1 lemon
  • 1/4 cup (40 g) small capers, drained and patted dry
  • 1/3 cup (80 g) crème fraîche
  • 1 red chili, finely chopped
  • 1 cup (100 g) grated raw cauliflower
  • 1 cup loosely packed (60 g) flat-leaf parsley, chopped
Method
  1. Season fish with salt. Heat skillet over medium-high; add olive oil. Sear fish 3–4 minutes per side until just opaque.
  2. Kill heat; add butter. Baste in foaming butter 30–45 seconds. Stir in lemon juice and capers; let sizzle 10 seconds.
  3. Stir chili into crème fraîche. In a bowl, toss cauliflower with a glug of olive oil, salt, and parsley.
  4. Plate a swoosh of chili crème fraîche, mound cauliflower, set fish on top, and spoon over lemon-caper butter.
Tips & substitutions
Swap halibut or cod for kingklip. If your capers are big, halve them before crisping.
Dietary tags: pescatarian, gluten-free
Allergens: dairy, fish
Make-ahead: Mix chili crème fraîche up to 2 days ahead.
Copy Copied!

Charred Aubergine Purée with Dukkah, Parsley Dressing & Warm Flatbreads

Smoky silk eggplant, nutty-spiced dukkah, bright parsley oil, and quick skillet breads.
At a glance
Yield: Serves 8 (dip + spice + breads)
Prep / Cook / Total: 30 min / 45–60 min / ~1 hr 15 min
Skill level: Intermediate
Equipment: blender, spice grinder, stand mixer (optional), cast-iron or griddle
Ingredients

Aubergine purée

  • 4 large eggplants (aubergines)
  • 2 shallots, sliced
  • 4 garlic cloves, sliced
  • 1/4 cup (60 ml) olive oil, plus more to finish
  • Kosher salt

Dukkah (makes extra)

  • 2 tbsp coriander seeds
  • 2 tbsp fennel seeds
  • 4 tbsp cumin seeds
  • 2 tbsp black sesame seeds
  • 1/3 cup (45 g) pine nuts, toasted
  • 1/3 cup (45 g) pistachios, toasted
  • 2 tsp kosher salt

Flatbreads

  • 3 1/2 cups (350g) self raising flour
  • 2 tsp kosher salt (20 g fine salt if weighing)
  • 3 cups full fat plain yogurt
  • 3 tbsp (40 ml) olive

Parsley dressing

  • 1 packed cup (100 g) flat-leaf parsley
  • 1/2 cup (120 ml) olive oil
  • Pinch kosher salt

To finish

  • 2/3 cup (100 g) pomegranate seeds
Method
  1. Aubergine: Heat oven to 355°F (180°C). Prick and bake eggplants on a tray 45 minutes until collapsing. Drain 30 minutes in a colander. Sauté shallot/garlic in oil 5 minutes; add eggplant flesh, warm through. Blend smooth, streaming in a little extra olive oil; salt. Pass through a sieve.
  2. Dukkah: Toast seeds in a dry pan until fragrant. Cool, then pulse with nuts and salt to a coarse powder.
  3. Flatbreads: Mix the flour and yogurt together to make a soft dough. Knead 8 minutes until smooth. Wrap; rest 30 minutes. Divide into 1.4 oz (40 g) balls; roll thin. Cook on a ripping-hot dry pan 1–2 minutes per side. Keep warm wrapped.
  4. Parsley dressing: Blend parsley, oil, and salt to a spoonable green oil.
  5. Serve: Warm the purée, spread on plates, shower with dukkah and pomegranate, drizzle parsley oil. Serve with hot flatbreads.

Tips & substitutions
Char eggplants directly over a flame for smokier flavor. Almonds or hazelnuts work in dukkah.
Dietary tags: vegetarian
Allergens: gluten, tree nuts, sesame, dairy (yogurt)
Make-ahead: Purée 3 days; dukkah 2 weeks airtight; dough 24 hours chilled.
Copy Copied!

116.6 °F (47 °C) Salmon with Onion Soubise & Asparagus

Custardy low-temp salmon flaked over velvet onion soubise with tender spears.
At a glance
Yield: Serves 10
Prep / Cook / Total: 20 min / 40–60 min / ~1 hr 10 min
Skill level: Intermediate (sous vide)
Equipment: circulator/water bath, blender, fine sieve
Ingredients

Soubise

  • 6 white onions, thinly sliced
  • 6 garlic cloves, sliced
  • 1/4 cup (60 ml) olive oil
  • 1 2/3 cups (400 ml) heavy cream
  • 10 tbsp (150 g) cold butter, cubed
  • Kosher salt

Salmon

  • 6.6 lb (3 kg) skinless salmon fillets, pin-boned
  • Olive oil and kosher salt

To finish

  • 2 lb (900 g) green asparagus, trimmed
  • Olive oil, baby cress
Method
  1. Soubise: Sweat onions and garlic in olive oil, covered, over medium heat 15 minutes. Uncover and cook 15 minutes more without browning. Add cream and reduce gently 5–8 minutes. Blend smooth, mounting in cold butter; salt. Strain fine.
  2. Salmon: Heat water bath to 116.6°F / 47°C. Oil and salt fish; vacuum-seal or use zip bags with water displacement. Cook 30 minutes.
  3. Asparagus: Pan-sear in olive oil 3–5 minutes until just tender; salt.
  4. Plate: Pool hot soubise, flake salmon on top, add asparagus, finish with olive oil and cress.
Tips & substitutions
Food-safety note: 116.6°F (47°C) yields very soft, translucent salmon; serve immediately. For firmer/safer texture, cook at 122–126°F (50–52°C) for 30–45 minutes.
Dietary tags: pescatarian, gluten-free
Allergens: fish, dairy
Make-ahead: Soubise 3 days; reheat gently.
Copy Copied!

Blueberry Parfait in White-Chocolate Collars with Digestive Crumb

Airy blueberry bombe set inside a crisp white-chocolate shell over buttery biscuit sand.
At a glance
Yield: Serves 10
Prep / Cook / Total: 30–40 min active + 4 hr freeze / minimal cooking / ~5 hr with freeze
Skill level: Intermediate
Equipment: stand mixer, candy thermometer, ring molds + acetate, ice bath
Ingredients

Parfait base

  • 4 1/4 cups (1 L) blueberry purée, reduced by half and chilled
  • 3.5 oz (100 g) egg yolks (~5 yolks)
  • 8.5 oz (240 g) whole eggs (~4 large)
  • 3/4 cup + 2 tbsp (180 g) caster sugar
  • 1/2 cup (120 g) water
  • 1 3/4 cups (420 ml) heavy cream, softly whipped

White-chocolate collars

  • 10.5 oz (300 g) white chocolate, melted and slightly cooled

Crumb

  • 7 oz (200 g) digestive biscuits, finely crushed
  • 5 1/3 tbsp (75 g) unsalted butter, melted
Method
  1. Reduce purée to 2 cups (480 ml); chill.
  2. Bombe mix: In a bowl over gently simmering water, whisk yolks, whole eggs, sugar, and water to 176–180°F (80–82°C). Transfer to mixer; whisk until thick, pale, and cool. Fold in blueberry reduction, then whipped cream. Bag and chill briefly.
  3. Collars: Spread melted white chocolate onto acetate strips; line ring molds. Chill to set.
  4. Fill & freeze: Pipe parfait into molds. Freeze at least 4 hours, solid.
  5. Crumb: Combine crushed digestives and butter; press into serving bowls.
  6. Unmold parfaits, peel acetate, set onto crumb. Serve immediately (or hold frozen, then temper 8–10 minutes before service).
Tips & substitutions
Temper white chocolate for snappier shells. Swap blueberries for blackcurrants or raspberries.
Dietary tags: vegetarian
Allergens: dairy, egg, gluten
Make-ahead: Keep parfaits frozen up to 1 week; crumb airtight 3 days.
Copy Copied!
Previous episode Back to The Show Next episode