The Roux Scholarship is the premier competition for chefs in the UK and ranks among the most prestigious in the world. However, it is far more than just a competition that ends with a prize.
Entrants must be in full time employment as a chef in the UK and be aged 22 or above, but no older than 30 on 1stFebruary 2016. They have until midnight on Monday 1st February 2016 to submit a recipe to serve four people using:
One whole fresh pollock (otherwise known as coley or saithe), gutted, weighing anywhere between 1.5kg – 1.75kg (maximum 2kg) and 600g live whole cockles; together served plated and accompanied by two garnishes. One garnish must include button mushrooms and the other to be a garnish of your choice. One of these garnishes can be served separately if preferred. A sauce must accompany the dish.
Michel Roux Jr: “Pollock is such a delicate fish yet robust enough if treated well. And cockles are a family favourite so one that I am looking forward to tasting.”
Alain Roux: “We have chosen to shine the spotlight on Pollock because it is a delicious, healthy white fish that has become a popular and sustainable alternative to cod and haddock and is just as versatile. I am looking forward to being enticed with appealing dishes that are at once full of flavour but delicately balanced. So, we are seeking a tricky balancing act, which is very exciting.”
More: http://www.rouxscholarship.co.uk/entry-landing/
