A sophisticated surf 'n' turf dish from seafood specialist Luke Robinson
For the chicken wings:
8 free range chicken wings
1 sprig of thyme
2 garlic cloves, smashed
3 black peppercorns, crushed
1 bay leaf
For the celeriac puree:
1 celeriac, peeled and finely sliced
For the fish:
4 x 160g fillets halibut, skinned and trimmed
A pinch of sea salt
2 sprigs of thyme
4 large hispi cabbage leaves, blanched and refreshed
10ml rapeseed oil
25g Marmite or yeast extract
50g unsalted butter
Cutting through the joints with a cleaver or heavy knife, chop each chicken wing into three pieces: the bicep, the forearm and the wing tip. Discard the wing tip.
Chop off both ends of each forearm—this will make it easier to remove the bones once cooked.
On the biceps, French trim around the knuckle, pushing the meat down to exaggerate the drumstick-like appearance.
Put the wings in a pan of cold water, bring to the boil, then drain. Wash the pan then return to the hob filled with fresh water, the aromatics and the chicken wings. Simmer for 30 mins. Once cooked, leave to cool in the stock.
Sweat the celeriac in a saucepan with the butter and a little salt. Once the celeriac begins to soften, cover with the milk and cream and simmer till soft. Puree in a jug blender, then pass through a chinois or sieve and cool over ice.
Heat the oven to 220C. Now remove and discard the bones from the forearms of the chicken wings and pat dry. Sieve the chicken stock and reserve for later.
Season the halibut with salt and thyme and wrap in the blanched hispi leaves. Fry the fish in the rapeseed oil until coloured. Season and place on a rack in the oven to roast for 6-7 mins.
Meanwhile, using the same pan, colour the chicken wings until caramelised and brown, then drain and season.
Heat the Marmite and butter gently so as not to split and set aside. Reheat the celeriac puree.
Plate the puree in the centre of a warm plate, lay the fish on top, glaze with a little Marmite butter and finish each portion with three crispy chicken wings.