3 Star Michelin Jacques Chibois will show you step by step how to make Haddock with salad in the Gray d’Albion hotel in Cannes.
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the Royal Gray restaurant at can’s Hotel grey Delon where the famous chef Jac sha is in command today he’s going to demonstrate for us a delicious combination of hadock with a salad it sounds simple and indeed it is very light and fresh but if that’s all you think it is watch this space because it’s also seriously delicious and contains like all Jac shu’s recipes the smells and tastes of provon and the warmth of the Mediterranean Sun you start by removing the skin from the hack of course you could get your fish manga to do this for you but frankly that’s cheating because you haven’t lived until you’ve skinned a hadock then starting from the tail you slice off a few slanting cuts of the fish then lightly and I do mean lightly the fish is soed in olive oil and will be combined with a salad to make a wonderful dish now for the vegetables first the cett or zucchini they’re cut into lengths of about 2 to 3 in then finely sliced either with the mandolin as here or with a knife then the tomatoes of course it helps if you have wonderful great bruisers like these which have been soaking up the provinal sunshine and taste frankly scrumptious those flabby old things from the supermarket are really no substitute take off the Skins by plunging them into boiling water for a few seconds and then cooling them rapidly Jac shiwa uses iced water it’s all a very rude shock to a young tomato and after it the skin slips off as easily as anything like all the great chefs Jac shiwa is careful to remove the seeds which would spoil the texture of this wonderful dish incidentally those hands which make it all look so easy belong to one of the most sought after chefs in France and the Royal Gray restaurant where he presides has received the maximum Accolade of three Misha Stars meanwhile it’s back to those ketts they’re dipped into salted boiling water for about 3 minutes and then it’s the IED water for them just like the Tomato it’s rather like a finished saer without the Birch Twigs next olives Prime local ones of course Jac sha is fanatical about freshness and a great ambassador for the tastes and smells of provon once the olives have had their Stones removed with this Natty little Gadget they are finally chopped sheer Artistry the vinegret for this salad is Simplicity itself the juice of half a lemon freshly picked of course black [Music] pepper salt and olive oil that wonderful local olive oil of course it looks so easy but then a star always makes it look easy and Jack sha really is a star Chef only a few days earlier he’d been jetted off to California by a certain well-known movie star who wishes to remain anonymous there he prepared an intimate candle dinner over which our Anonymous star could propose to his girlfriend her answer is not yet revealed but what girl could resist back to reality and more of that marvelous oil to cook the fish this time while it’s getting up to temperature it’s time to Salt and Pepper the fish leaving the fish to stand for a moment Jack prepares a plate on which to serve it he starts with a layer of what the French call poier It’s Like Water Crest but rather more delicate and of course you could substitute water Cris if you really had to [Music] to this he adds the corette arranged quite casually this isn’t a dish which suits a very formal presentation it’s just one to savor and enjoy then he adds some of the prepared olives the delicious proile tomatoes are seasoned and dressed with the vinegret and some vinegret for the salad as well and now all’s ready to cook the slices of fish they don’t look much do they I wonder what he’s going to do with the rest of that socking great hadock actually they’ll only be in the pan for a few moments just time to arrange some dill on the salad and in no time at all the fish is cooked it’s ready to join that salad on the plate makes your mouth water doesn’t it it’s really important not to overcook the fish if you do the taste suffers and it’s much less good for you and that’s something Jac shibba cares passionately about he’s France’s leading expert in the preparation of gourmet food for the health and diet conscious perhaps that’s the reason he’s frequently asked to write for well-known glossy magazines like L and Marie CLA now for the finishing touches the Tomato are you chopped olives and finally some extra pieces of Dill are sprinkled over the top it all looks absolutely casual doesn’t it but just like some elaborate hairstyles it takes years of practice the finished dish I can only say this hadock did not die in vain