Fresh lumpfish roe with crispy chicken skin, onions and cream


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Place the double cream in the freezer and stir every 15-20 minutes until the cream resembles a granita in texture
  • 100ml of double cream
Preheat the oven to 140°C/gas mark 1
Scrape the fat off the chicken skin (or ask your butcher to do it) and lay flat between 2 sheets of parchment paper. Place between 2 baking trays, place a weight on top of the tray and cook in the oven for 45 minutes
Once crispy, place the skin on some kitchen paper to absorb any excess fat and season with salt. Once cold, finely chop the skins at the same time as you chop half of the dill, so the 2 combine
  • salt
  • 1/4 bunch of dill
Pick the rest of the dill and refresh in ice water for 5 minutes. Slice the banana shallot into fine rings
Peel and chop the onion into big chunks and blanch them 3 times in boiling water, changing the water every time. Warm the milk and add to the blender with the onions, blitz to form a purée and season with salt
To serve, spread a base of onion purée onto each plate, then top with the lumpfish roe, followed by random mounds of crispy chicken skin and cream granita. Finally, top with the shallot rings and dill fronds before serving
  • 400g of lump fish roe, fresh
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