For the Ceviche:
150g Finely Sliced Fresh Scallops 1450g Finely Sliced Fresh Lionfish (filleted and skinned)- Locally caught 25g Finely chopped Shallots 20g Finely Sliced Chives 4 tbsp Extra Virgin Olive Oil 4 tbsp Lime Juice 15g Caviar Pinch Salt per serve Pinch Cayenne Pepper per serve
For the Fennel Salad:
150h Finely sliced Fennel – Local, Organic 12 small pieces Fennel tops – picked 25g Fennel Seeds – triple blanched until soft 1tbsp Lime Juice 2 tbsp Olive oil Pinch Salt- to taste Pinch Cayenne Pepper- To Taste
For The Fish & Chips:
450g Lionfish –Filleted and skinned- Locally caught Beer Batter 1 Bottle Guinness 1 Bottle Heineken 300ml Milk- Organic 450g Flour Chips 900g Potatoes Minted Mushy Peas 450g Peas 140g Butter 25g Mint 2 tbsp Lemon Juice Salt Black Pepper Tartar Sauce 100g Capers 100g Gherkins 25g Shallots 1 tbsp Lemon Juice 25g Parsley 150g Mayonnaise- Free Range Eggs
For The Curry:
Curry Base: 3 sticks Lemon Grass – Locally Grown 55g Ginger- Fresh 5 cloves Garlic 1x Chili 260g Coconut Oil – Organic 6x Kafia Lime Leafs 2x tins coconut milk – Locally made ½ tsp Clove powder ½ tsp nutmeg powder ½ tsp chopped fresh thyme 1 tsp Tumeric 1 tsp Curry powder ½ tsp ground cardamom 1x vanilla pod – scraped 25g coriander stalks- grown on island 4x Large white onions 3x Lemon Juiced 900g diced lionfish- Skinned & Filleted – Locally caught
For the Curry Garnish:
¼ Cherry Tomatoes Onion Seeds (nigella seeds) Puffed Rice Noodles – Simply deep fried until they puff up Fried Poppadum’s – rubbed with curry paste before frying Finely sliced Chilli and spring onion – iced before service so they go curly Chili & Lime Yoghurt Gastric – Make a light caramel, De-glaze with lime juice, Fold through Greek yoghurt. Fresh Coriander Leaves
My passion for excellence started at Simply Heathcote, Wrightington.
This lead me to apprentice for Raymond Blanc ‘ s two michelin star Le Manoir Aux Quat Saisons, where I was mentored by some of the most renowned chefs in the UK. I was nominated by Le Manoir ‘ s Executive Chef-Gary Jones, to compete in BRA Young Chef Of The Year. In 2011; Chris earned this prestigious award along with Best Kitchen Craft. After five years I left my Junior Sous Chef position to join the Two Hatted Urbane Restaurant in Brisbane, Australlia.
As Sous Chef; he propelled The Urbane to new heights, reaching No.1 restaurant in Queensland and No.11 in Australia. After two years, I returned to Oxford, UK to take the position of Head Chef at Le Manoir. Looking for my next challenge; in 2015 I seized his opportunity to become Head Chef for Sir Richard Branson at Necker Island.
Lion fish is an invasive species in the Caribbean so we need to get people interested in eating them as they are delicious. I chose this recipe to give ideas to people on what you can do with this fish and just how versatile it is. I catch these fish on the reef around Necker whenever I can.
First Place the Fennel seeds into a pan of cold water (triple the amount of water) and bring them up to the boil. Strain. Repeat this process 3-4 times until the seeds are soft. For the Lionfish (fillet and Skinned) slice finely along the fillet – Check at this stage for any scales and pin bones in the fish – remove if found. Split the lion fish into 4 portions. Follow the same process for the Scallops. To make the salad First cut the tops off the fennel (keep these for garnish). Finely slice the fennel using a mandolin and place into a mixing bowl. Add the Olive oil, Lime, and blanched fennel seeds. Mix well. Season to taste with salt and cayenne pepper. To serve Layer ½ of the Lion fish portion flat along the base of the Scallop Shell (or plate), do the same with 1 portion of scallop, Then put the 2nd ½ of the portion next to the scallop so it is Lionfish, Scallop, Lionfish. Lightly season with salt and pepper. Next place thin lines of the chopped shallot and chives along the Lionfish and Scallop. Evenly spoon on the lime juice and olive oil – please note this should be done last minute as the lime will begin curing the fish immediately. Place a small ball of the fennel salad in the middle of the layered fish. Top the salad with some picked fennel tops. Finish the dish with 3 small spoons of Caviar.
For the triple blanched chips – Blanched first in water, Drained, Confit in oil then scraped with a fork to ruffle the edges. Finally fried at 190 Deg Celsius until golden. For The Beer Batter- 1 bottle of Guinness, 1 Bottle of Heineken, Milk, flour- Mix the beer and Guinness with ½ of the flour until you get a thick paste. Slowly add the milk whisking slowly until smooth- the consistency should be thick similar to the “ribbon” stage when baking. You may need to add more flour of milk to correct the consistency. For the Mushy Peas- Defrost peas and place in a food processer. Blend until you have a rough chopped pea texture. Add Melted Butter, Chopped Mint and Lemon Juice. Salt and black pepper to taste. For the tartar sauce Chop capers, parsley, gherkins and shallots to a fine dice. Fold through Mayonnaise. Add Lemon Juice to finish.
Blend Spices, Lemongrass, Garlic, Chili, Corriander, Lime Leaf, Ginger & Coconut oil until smooth in a blender. Cook on a low heat for 5 minutes. Add Coconut milk and sweated white onions. Cook out for 1hr. Add Lionfish and lemon juice and remove from the heat. Let it sit for around 30 minutes then reheat before you serve with garnish listed below.