Alaska Seafood ran a recipe design competition in association with the Craft Guild of Chefs, for professional chefs to develop exciting and innovative recipes using wild Alaska Seafood products.
Eight competitors reached the final where they had the chance to prepare and cook their dish of choice using either wild Alaska sockeye salmon or wild Alaska black cod. The cook-off took place in the test kitchen at Westminster Kingsway College recently.
A panel of expert judges including Steve Munkley, vice president Craft Guild of Chefs and executive chef at the Royal Garden Hotel, Christopher Basten, executive chef at the London County Hall Marriot Hotel and Simon Stocker and José Souto, chef lecturers at Westminster Kingsway College, were present to judge the final dishes.
The finalists had 90 minutes to prepare, cook and plate their chosen dish to be judged by the panel, who then tasted and considered each dish before announcing the winner of the Alaska Seafood Recipe Challenge 2012.
The 8 finalists and their dishes:
• Yann Baril, London Hilton Park Lane, Pan Fried Alaska Black Cod with Nori Leaves, Thai Jus and Root Vegetables
• Chad Rahman, Chez Mumtaj Restaurant, Kasundi Black Cod
• Cristian Dumitru, The Royal College of Physicians, Assiette of Wild Alaska Black Cod
• Anton Scoones, Town Hall Tavern, Pan Seared Alaska Black cod, Mussel Kedgeree, Crab and Brown Schrimp Fondants with Spiced Aubergine Purée and White Onion Foam
• Stephen J Myers, Smiths at Gretna Green, Alaska Black Cod Three Ways
• Kenneth Doy, The Intercontinental Hotel Park Lane, Lightly Smoked Alaska Salmon, Cauliflower Textures, Baby leeks, Red Wine reduction, Coriander
• Pravin Jadhav, Compass Group, Alaska Salmon with Cashewnut Crust, Indian Spiced Potato, Tikki Orange Glazed Young Carrots, Green Chutney, Quanal Spinach and Coconut Rassa Sauce
• Mark McCann, Bartlett Mitchell, Unagi Glazed Alaska Black Cod with Crispy Salmon Belly, Sweet Pumpkin Fond, Roasted Beetroot, Shellfish Vinaigrette
The winner: Yann Baril for his Japanese dish of Pan Fried Alaska Black Cod with Nori Leaves, Thai Jus and Root Vegetables. Yann is now invited to replicate his stunning dish at the Craft Guild of Chefs' "Skillery Demonstration Theatre" at Hotelympia in front of a live audience at 11.30am on Wednesday 29th February. Yann is also invited to attend a seafood training course at the famous Le Manoir Aux Quat' Saisons Cookery School, overseen by Michelin-starred Chef Raymond Blanc.
All the finalists received a goody bag containing Alaska Seafood recipe books, sustainability and product information as well as a filleting knife.
For more information on Sustainable Seafood and Alaska Seafood products visit www.alaskaseafood.org.uk
In association with the Craft Guild of Chefs www.craftguildofchefs.org
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