A catering challenge

[Simpo Two]

30 years ago I visited a fellow student and all he had to offer for a somewhat unplanned lunch was fishfingers, rice and peas. It has become a legend since, and is often referred to in conversations.

Next week I shall see him again for lunch, and the subject will crop up once more. I wondered whether any of the catering experts here could devise a Masterchef-style recipe to make this student dish into 'fine dining' - possibly deconstructed with a tartare jus and a drizzle of pea puree etc? Go wild!

[KungFuPanda]

Pea and mint risotto with parmesan. Pan fried cod and pamesn crisps.

[mattdaniels]

Make your own chunky fish fingers in a beer batter or panko breadcrumbs. Serve with a quenelle of pea puree, a smear of sweetcorn puree and a cylinder of tartar sauce risotto with a garnish on top. On a square plate.

[Simpo Two]

Sounds good, thanks!

Anyone else fancy improving on that? Ths is your chance to go beserk...

[jkk]

Cod cheeks cooked in a 'tartare' style butter with gherkins and parsley, cod skin cracking, croquette of herb risotto, pea foam, pea shoots.

[Simpo Two]

Splendid, thanks to the PH Catering Department (and Google Translate) I now have a three course menu:


Un portionette bijou de cabillaud et de parmesan chips poêlées servi à pois et à la menthe risotto

Bâtonnets de poisson chunky faits maison dans la chapelure panko avec une quenelle de purée de pois, un frottis de maïs purée et un cylindre de garni risotto sauce tartare.

Joues de morue dans «beurre tartare»-style avec des cornichons et le persil, la morue craquement de la peau, croquettes de risotto aux herbes, mousse de pois, pousses de pois et crème anglaise.


The strapline for my menu is 'You've tried the rest but they were all shut' and under that, three Pirelli stars (presumably for serving rubbery food).

[BoRED S2upid]

KungFuPanda said:

Pea and mint risotto with parmesan. Pan fried cod and pamesn crisps.

Where has the Parmesan come from?

[Simpo Two]

Maybe replace with truffles?