Andrew Jones Uses the G-29 Fish Slicer to Cook up a Pan-roasted Fillet of Wild Halibut
Born into a family of Chefs on the Essex coast, Andrew became the 21st Roux Scholar in 2004. He has since taken his award-winning skills to Chamberlain’s restaurant at Leadenhall Market in Central London where he can be found creating modern and sophisticated seasonal menus that get the best out of the finest fish and seafood the British Isles has to offer.
This month, Andrew uses the G-29 Fish Slicer to cook up a pan-roasted fillet of wild halibut.
For more information about the project and to see the latest videos, please visit www.global-roux2015.co.uk
Ingredients
- 4 creedy carver duck breasts
- 75g diced smoked belly bacon
- 12 small spears purple sprouting broccoli
- 2 heads red chicory
- Honey
- Sea salt
- Black pepper
Method
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