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Entrants must submit a recipe to serve four people, using two fresh lemon sole (500 to 600 gms each), cooked and served either whole or in fillet, accompanied by two garnishes - one of which must be potato. (both garnishes must also be made during the regional finals cook off)
Please remember, the judges are looking for balance and simple combinations of flavours and textures. Try not to be over ambitious, and keep the flavours clean and uncomplicated.
The judges only have your written entry before them, and this will be numbered so they don’t know whose entry they are judging.
Please remember that the judges will be looking for:
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a well thought out recipe |
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a clear description of your work method and |
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an accurate costing of your recipe |
You would be well advised to try out your recipe to make sure the recipe “works”, ie, that the type and amount of each ingredient is in balance, particularly with regard to taste, texture and appearance.
The method of preparation, cooking and service must also be clearly stated. The use of caviar, truffles or foie gras is not permitted.
No pre-prepared foods such as pasta, filo and puff pastry, stocks, garnishes or sauces will be allowed, as all food must be prepared in front of the judges. Any transgression of these rules will result in disqualification.
From these written recipes the judges will select the regional finalists. The judges will be looking for those recipes and methods, which demonstrate the best balance of creativity, taste and practicality.
Enter your recipe below. Please check cooking times, quantities and cooking temperatures carefully and ensure that your method is a full enough description of the work required to produce the dish.
ENTRIES
MUST ARRIVE BY FRIDAY 18 JANUARY 2008
IF POSTING PLEASE ADDRESS ENTRIES TO:
The Roux Scholarship
The Waterside Inn
Ferry Road
Bray, near Maidenhead
Berkshire SL6 2AT
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