The lab bar and restaurant at the Treasury Hotel has a new menu and here’s your chance to be among the first to sample one of the oven-roasted, seafood dishes created by head chef Craig Bettjeman

Ingredients:

Serves 2

150g Kingfish, skin on

Polonaise

  • 3 eggs, hard-boiled, pushed through a sieve
  • 100g butter, unsalted
  • 2tblspn Italian parsley, chopped
  • 1/4 cup fine breadcrumbs (homemade from leftover bread, as supermarket brands have a very strong, distinct flavour)

Cauliflower purée

  • 1/4 head cauliflower
  • 1/4 cup milk
  • Salt
  • 20g butter
  • 50ml cream

Mussel Barigoule (makes 5 serves)

  • 250g mussels in half shell
  • 100ml white wine
  • 100ml olive oil
  • 1/2 carrot, peeled, finely diced
  • 1/2 medium onion, finely sliced
  • Small sprig of fennel
  • 1 bay leaf, 1 sprig thyme, 1 clove garlic
  • 2 peppercorns

Seasoning

  • Quality extra virgin olive oil
  • Baby herbs (basil and parsley, if available)

Method:

To make Polonaise:

Place butter in a saucepan and bring to the boil, once boiling, keep a close eye on it and when it starts to smell nutty and the solids are sticking to the bottom, remove from heat and set aside.Strain through muslin cloth.

To make the cauliflower purée:

Cut cauliflower into even pieces, place in a saucepan with butter and milk. Top up the pot with some water and cook until very soft. Remove from heat and strain, keep the liquid and place cooked cauliflower in a blender. Blend until smooth and add cream, season with salt and pepper.

To make the mussel barigoule:

Cook the carrots, onions, herbs and spices in 100ml olive oil without colour. Once soft, add mussels and white wine. Cook for 5 minutes then remove from heat and leave to cool down in liquid. Once cool refrigerate immediately.

To cook fish:

Heat a non-stick frying pan and grease. Place fish skin side down on to the stove while controlling the heat. Once skin is sealed, place in oven for 8 minutes at 180°C. Remove from oven and set aside.

Before serving:

In 3 saucepans place nut butter in one, cauliflower puree in another and barigoule in the remaining. Gently heat cauliflower puree stirring all the time being careful not to let it stick. Heat mussels through with some of the white wine so they don’t dry out. Three mussels per serve. For the polonaise, heat butter until fully melted, add eggs, breadcrumbs and parsley. Adjust seasoning to taste.

To serve:

Once all components are heated, smear some puree on the plate and spoon some polonaise in the gap. Place fish on top of polonaise and scatter mussels around. Garnish with baby herbs and olive oil, sprinkle small amount of salt over seafood.