Embark on a culinary journey with Chef Luca from Waldorf Astoria DIFC as he shares the secret behind one of his signature creations – the Smoked Haddock Finger
Chef Luca’s culinary journey began in Giovinazzo, Southern Italy, fostering a deep connection to the sea inspired by the local fishermen’s dedication. After honing his skills at the Culinary High School in Switzerland, mastering French cuisine, and enriching experiences in luxury hotels across Switzerland and Sardinia, Luca contributed to Glasgow and Manchester’s heritage restaurants, earning the “Best New Comers” Award. In London’s Modern Pantry, he expanded his culinary horizons, later exploring innovative Peruvian cuisine with Andina in the Ceviche Group.
In 2021, Luca embraced Dubai’s culinary scene, becoming Chef De Cuisine at Bull & Bear in Waldorf Astoria DIFC. His Smoked Haddock Finger at Bull & Bear reflects a global influence, offering a taste of his culinary artistry and diverse journey.
Preparation Time: 45 minutes
Cooking Time: 10 -15 minutes
Servings: 4-6
Ingredients:
400gr smoked haddock
200ml milk
400gr chickpea flour
5 spring onion
1 bunch parsley
2 tbsp fennel seeds
2g salt
2g black peppercorns
2 lemon zest
Instructions:
- Cook the fish in the milk, remove it from the liquid and add the rest of the ingredients.
- Rest the mix.
- Shape out the Haddock finger.
- Roll in a tray and cut for a thickness of about 3 cm.
- Sprinkle the rolled-out dough evenly with polenta and a pinch of sea salt. You can adjust the amount of polenta and salt to your taste preferences.
- Fry for 5-6 minutes or until the fingers become crisp and golden brown.
Chef’s Tip:
Customise the fingers by adding other seasonings or herbs of your choice, such as sesame seeds, curry leaves, or rosemary. Serve with an aioli mayo.
