Edward Clegg
Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa. As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement.
When it comes to food Edward has a passion that is second to none. He lives for food and works to attain nothing less than perfection. After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.
Video Description
Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques.
In this episode Chef Edward Clegg demonstrates how to make his a restaurant grade fish a la Meunière with lemon butter sauce. You will also learn how to expertly plate this dish for a beautiful presentation.
This recipe makes an excellent dinner dish when looking to elevate your home cooking.
Ingredients:
200g of fish fillets
Salt and white pepper (for the fish, as required)
2 tbsp lemon juice (for the fish)
Flour (for dusting)
4 tbsp clarified butter
2 tbsp lemon juice
½ tbsp onion
1/4 tbsp garlic
1 tbsp parsley
1 tbsp water
Method
Marinate the fillets in lemon juice, seasoning and keep aside for about 15 minutes.
Dust the fillets in seasoned flour and pan fry in clarified butter.
When golden brown, remove from heat and drain the excess fat.
To prepare the meunière sauce, sweat the onions and garlic in 2 tablespoons of clarified butter.
Remove from the heat and add water, which will help cool the pan and prevent scorching the lemon juice, which you should then add.
Add salt and dissolve.
Add 2 tablespoons of clarified butter and emulsify.
Add chopped parsley to finish.
