Fillets of Gloucestershire zander with duck egg, asparagus and crayfish

Preparation method

1. For the zander cheeks, sprinkle the flour onto a plate. Coat the zander cheeks in the flour, then dip into the beaten egg, then into breadcrumbs. Dip again into the egg and again into the breadcrumbs, until the fish cheeks are well coated. Set the coated cheeks aside and reserve with the zander fillets.

2. For the crayfish stock and jellies, heat the olive oil in a saucepan over a medium-high heat, then add the crayfish heads and fry for 1-2 minutes, until they turn red.

3. Add the onion, leek and carrots and fry for 3-4 minutes. Add the chopped tomatoes and the water, to cover (you may not need all the water).

4. Bring the liquid to a boil, then turn the heat down and simmer for 50 minutes. Strain the liquid into a clean pan (discard the solids) and reduce the stock until the volume of liquid is about 400ml/14½fl oz.

5. Remove 200ml/7fl oz of the stock, place in a bowl and, while still hot, whisk in the agar-agar powder.

6. Pour the liquid into an ice cube tray to make eight large ice cubes. Add one crayfish tail to each cube compartment and set aside for the jelly to set.

7. Whisk the butter into the remaining crayfish stock until it is glossy and has a sauce consistency. Set aside.

8. For the duck egg, place the duck egg yolks in a bowl set over a pan of simmering water (do not allow the water to touch the base of the bowl). Whisk the yolks until they thicken and register 60C on a sugar thermometer, then remove from the heat immediately, cover and keep warm.

9. For the almond foam, bring the almond paste, chicken stock and milk to a simmer in a saucepan, whisking continuously, until well combined. When combined set aside and keep warm.

10. Just before serving reheat gently (do not boil) and blend with a hand blender to create a foam.

11. For the zander, heat the oil and butter in a frying pan until the butter is foaming. Add the zander fillets, skin-side down and fry for about three minutes. Carefully turn over, then cook on the other side for 2-3 minutes or until cooked through. Set aside and keep warm.

12. Just before serving, cook the asparagus until tender in boiling salted water, drain and season.

13. Heat the vegetable oil to 180C (check the temeperature with a digital thermometer) or use a deep-fat fryer (CAUTION: Hot oil can be dangerous. Do not leave unattended.) When hot, add the breaded zander cheeks and deep-fry until until golden-brown. Remove with a slotted spoon and drain on kitchen paper.

14. To serve, spoon half of the duck egg yolk onto both plates. Place four cubes of crayfish jelly on top, then top with the asparagus and a zander cheek. Place a zander fillet to one side and drizzle with crayfish sauce. Spoon the frothed almond foam over the zander cheek.

1-2 hours preparation time

30 mins to 1 hour cooking time

Serves 2