Surf and Turf

METHOD
Place the large chips into a steamer for 30 minutes, remove and leave to air-dry – this half cooks the chips before, cooking in a deep fat fryer at 170ºC until golden, once ready to plate up.

Blanch half the peeled shallots in salted boiling water for 3 mins, take out and leave to cool.

In a pan place half of the garlic butter with lobster and king prawns, cook on a low heat for 15 mins – this will stop the outside of the delicate shellfish from burning and becoming bitter.

Heat a pan with a drizzle of rapeseed oil and add the fillets, seasoned with salt thyme and pepper to the pan. Cook for 2 minutes on each side and add remaining butter. Baste the meat with the juices and leave to rest. Add the shallots to the pan, frying on the centre side before placing in the tomatoes. Once cooked, leave to rest with the fillets.

Using the same pan, add wild mushrooms, cooking for 1 minute with 40g butter and the fresh spinach. Season with salt and pepper, cooking for one minute. Place the mushrooms and spinach onto a cloth to absorb any excess moisture, as this will just make you plate soggy.

To serve, warm up red wine jus or make a Béarnaise Sauce. Stack chips on the four plates, place spinach and mushrooms, before adding the tomatoes and shallots. Slice the fillet into two, place onto spinach and add lobster tail and prawns. Drizzle over excess garlic butter, jus and bernaise sauce.

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