Method

Hollandaise Sauce

Note from the chef:  In some cases many chefs will not even use a reduction of vinegar, using only lemon juice and water. Personally, I prefer the sauce made with a little vinegar, it gives it a little extra edge. As this is basically a butter sauce, I would recommend only using the best butter. Adding a bay leaf and shallots to the reduction gives extra flavour.

To clarify the butter, place it into a small saucepan and heat gently without stirring. All of the milk solids will separate from the fat and will settle at the bottom of the pan. Skim off any foam and then set aside.

In a separate pan, heat the vinegar, water and peppercorns and reduce by half. Strain the mixture into a bowl; allow to cool and then whisk in the egg yolks – the mixture will become foamy and thick. Note from the chef: I like to whisk it for a little longer than normal to give that little bit of extra volume. This makes it silky and light.

Place the bowl over a saucepan of gently simmering water and continue to whisk. Ensure that the mixture does not get too warm as it will scramble. It needs to warm through gently as the volume of the mixture increases.

Remove from the heat and slowly whisk in the clarified butter. Add a little at a time, placing back over the saucepan of steaming water and whisking and then removing again, ensuring that the heat is maintained at a constant temperature. Repeat until all of the butter has been incorporated. The temperature should not exceed 65 °C. Check the seasoning, adjust and stir in the lemon juice and a pinch of cayenne pepper. Keep warm until ready to use. *To make 250 g clarified butter, you need to start with about 300 g butter. If the sauce looks like as though it may split, add a few drops of cold water while whisking.

Mushroom Ragout

Sauté the onions in a frying pan with the butter. Add the thyme, bay leaf and mushrooms and cook until soft and slightly caramelised. Add the garlic and then deglaze the pan with the brandy and white wine. Add the cream and stir to combine. Reduce by almost half until thickened, taste and adjust seasoning.

Add the parsley, chives and a squeeze of lemon. Set aside until ready to serve, keep warm.

Tempura Seafood

Batter

Sift the flours together, mix in the soda water as needed until the correct consistency is reached – the mixture should resemble thick cream.

Seafood

Ensure that all of the fish and shellfish is clean and has been patted dry. Season with salt and pepper, as well as a little shichimi togarashi (optional).

Heat the oil in a deep-sided saucepan or a deep fryer to 180 ºC. Ensure that you have all the required utensils ready before starting including sheets of kitchen towel and a slotted spoon.

Gently dip the seafood into the batter and then place into the oil to fry. Make sure that the oil temperature is maintained throughout frying. Remove the seafood with a slotted spoon and set aside to drain.

Steaks

Note from the chef: When buying the steak ask your butcher to give you thick rib eye steaks that have been cut into 500 g steaks and then portioned in half again. This cut cooks very quickly and needs only to be finished in butter.

Ensure that the steaks are at room temperature, rub with salt, pepper and oil. In a hot, heavy-based frying pan, sear the steak giving it good colour, turn and repeat on the other side. This should take about two minutes. Remove and rest for 2-3 minutes. Put the steaks back into the pan with the butter, thyme, garlic and chilli. Continue to cook basting the steaks with the butter in the pan. Cook to the desired doneness. Rest for 5 minutes.

To Assemble

Place the steaks in centre of the serving plates, pile mushroom ragout to the side of the steaks, place the seafood tempura on top of the steak. Dress with hollandaise and a dash of shichimi togarashi (Japanese seven spice). Serve immediately.