( recipe )
C
edrik Rullier first knew he wanted to be a chef as he shadowed his grand- mère in the family kitchen
in Normandy in the north west of France. After heading south to study catering in the Loire Valley, he took his first position at the prestigious Le Prieure, a fairytale Relais & Chateaux hotel in Avignon. Despite leaving France for a
short spell for a stint in Tenerife, Cedrik soon returned to work in one of France’s glitziest locations, in and around St Tropez. “I’ve always enjoyed working with
fish, and coming from a family of fishermen seafood was standard family fare,” he explains. “Working in the south of France further developed my love of the sea, with its abundance of fish and crustaceans.” On arriving in England, Cedrik headed to the Cotswolds and began his tenure as head chef at Wesley House. Five years later and he is just as passionate about fresh produce and his adoptive home – although you can still see tributes to his homeland in his menus. The only thing missing is the sea!
✱ WESLEY HOUSE, High Street, Winchcombe, Gloucestershire, GL54 5LJ; 01242 602366;
www.wesleyhouse.co.uk
INGREDIENTS
4 sea bream fillets, scaled and pin boned
1 bunch asparagus
100g chorizo sausages
200g mixed wild mushrooms
1 tbsp rapeseed oil knob of butter
3 tbsp coriander cress
For the dressing 2 heritage tomatoes (or similar)
1 banana shallot, finely chopped
1 garlic clove, finely chopped
juice of 1 lime
30ml extra virgin olive oil
30g chopped chives
METHOD
– Prepare the fish by removing the pin bones and scales (or ask your fishmonger to do this for you).
– Prepare the dressing by removing the skins from the tomatoes by immersing in boiling water for 10 seconds and then plunging them straight into iced water. Cut the tomatoes in half, remove the seeds, then finely dice.
– Add the finely diced shallot and garlic to the tomatoes and mix. Add the lime juice, extra virgin olive oil and herbs before serving.
– Prepare the asparagus by trimming the woody ends. Steam the remaining asparagus stalks for 2-3 minutes then plunge into ice water. Drain and reserve until ready to serve.
– Dice the chorizo and slice the mixed wild mushrooms.
– Heat the rapeseed oil in a frying pan and fry the sea bream skin-side down for 2-3 minutes or until crisp. Season with salt and pepper, then carefully turn the fish over and remove the pan from the heat.
– In another pan sauté the chorizo and mushrooms, then place in the middle of the serving dish.
– Reheat the asparagus with a bit of butter. Season with salt and pepper then arrange around the plate.
– Heat the dressing until it is warmed through. Place the sea bream on top of the chorizo and wild mushrooms. Spoon the warmed dressing over and around the sea bream and finish with a little coriander cress.
crumbsmag.com 29
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