Platinum Recruitment – Feature of the Month
Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: André Garrett - Head Chef - Galvin at Windows - London
1 Michelin Star  - 3 AA Rosette  Find out about André in our 60 seconds on the clock feature......... André where are you from?
Bath, Somerset Which chef influenced you the most?
Nico Ladenis What/where was your best ever meal?
Michel Bras What’s your favourite cookbook?
Roast chicken and other stories, I love to read stories more than pictures What is the next restaurant you want to visit?
11 Madison Park, New York What’s your favourite produce to cook with?
Shellfish Who would be in your fantasy brigade?
Sat Bains – Larder
Guy Savoy – Fish
Pierre Gagnaire – Garnish
Alain Chapel - Sauce/meat
Frederic Beu- Pastry
Tom Kerridge – The pass Where would you go on a stage?
Tokyo If you weren’t a chef what would you be?
Royal Marine What would be your advice to anyone looking to get into the industry?
Be strong minded and fully committed, learn from the best and never take 2nd best. For more information on André Garrett and Galvin at windows, check out the Restaurants website www.galvinatwindows.com André thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck for the future Why not try and recreate André’s John Dory Dish.....Enjoy! See you next month Andy Introduction
One of my favorite fish dishes, the blend of cauliflower and curry with the raisins is a great contrast to the John Dory
Serves
4 Preparation time
1. 5 hours Cooking time
10 minutes Special equipment
Liquidizer or blender, fine strainer or sieve Planning ahead
Soak the golden raisins in hot water over night; toast the pine nuts and keep. | South coast John Dory, orange glazed endive, cauliflower puree, curry oil, pine nuts and golden raisins |
Fish - 2 6-800g john dory, filleted by the fishmonger
Cauliflower puree - 1 large white cauliflower
- 30g butter
- 200ml milk
- 200ml single cream or crème fraiche
Method
Cut the cauliflower into small florets and discard the stalks, heat the butter in a large pan until foamy, add the cauliflower, season with a little salt and sweat gently over a low heat for 2 mins, turn up the heat to high and add the milk, cover with a lid and cook very quickly until cauliflower is tender, about 5-6 mins, drain in colander then transfer cooked cauliflower to blender, discard any leftover milk, cover blender and blend on medium speed to start puree, bring single cream to boil and drizzle into cauliflower while still blending, you should have a thick smooth puree, pass through fine strainer and check for seasoning, this can be done advance and will keep in fridge for 1-2 days. Orange glazed endive - 2 large Belgian endive or chicory
- 2 lemons
- 2 oranges
- 50g icing sugar
- Water if needed
Method
Zest both lemons and oranges and juice and keep aside, trim any dirty leaves from both endive and wash, dry on paper, heat large frying pan on medium heat, cut both endive in two length ways and dip cut side in sugar, add a splash of olive oil to the pan and add the endive sugar side down and allow to caramelize, when color turn over and color on both sides, add juice and zest and a little more sugar and allow to simmer and reduce for 10-12 mins to cook through and glaze, the endive should end by being soft and glazed with the sticky caramel, set aside. Curry oil, pine nuts and golden raisins - 50g Cochin curry powder
- 200ml corn oil
- 20g soaked golden raisins
- 20g toasted pine nuts
- 10g salted capers
- Juice of half lemon
Method
Heat the curry powder in a dry pan over a medium heat to toast and cook the curry, keep moving and smelling as you cook and the flavor and aroma will develop in a warm, sweet curry fragrance, at this stage pour in the oil and mix, bring the oil to around 60 degrees and take off heat, leave to settle and cool, when cooled, pass though a cheese cloth and leave behind any sediment. To serve
Marinade the John Dory fillets for 20 mins before serving, when ready to serve, reheat the puree in a pan, reheat the endive in the pan, warm the raisins, capers and pine nuts in some of the oil.
Heat a large frying pan over a high heat and place in the John dory skin side down, using the curry oil as the cooking medium, do not move while the skin is crisping and fry for 3 mins, turn and cook for a further 2-3 mins until the fish is firm and opaque, take out and drain. Swipe some pure onto the warmed serving plates, top with the endive and arrange the fish across, dress with the warmed dressing and serve.
Chef’s tip
When blending the puree, use a blender with a tight fitting lid and start on low speed then move up to high.
If you’re interested in working alongside top quality chefs such as André Garrett send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.
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