st’
Le eat…
MCL is delighted to once again
be able to showcase another
three recipes created especially
by the incomparable James
Sommerin, executive chef at the
Michelin star Crown at
Whitebrook, near Monmouth,
and the three AA rosette Crown
at Celtic Manor.
James’ recipes never fail to excite and surprise
and the three he has devised for MCL this time
follow that same delightful pattern. STARTER
The creamy and light extra virgin olive oil,
which James uses in one of the recipes, is
Italian Monti Sabini which, he says, is the best Roast Monkfish, black olive potatoes,
he has ever used.
Although James is much in demand both braised celery and artichoke dressing
from his fine dining customers at Whitebrook
and Celtic Manor and further afield he always Small Monkfish tail of between 16 to 20 oz
manages to find time to produce recipes for
MCL. Braised Celery Olive Puree
Enjoy... 400g celery 1 jar of pitted black olives
3 star anise 1 clove of garlic
1 shallot olive oil
2tspn 5 spice seasoning
200ml meat stock
Method
Finely chop the shallot and sauté with the 5 spice and a little oil. Add the star anise
and the meat stock, bring to the boil and reduce by a third. Season and lastly add
the celery, simmer for 2 min and remove from the heat.
To make the puree place all the olives and the peeled garlic in a food processor with
seasoning and pour in the oil to make a puree.
Pan fry the monkfish in a hot pan for about 2 min either side and finish through the
oven for a further 2 min. The fish should be slightly opaque in the centre. Boil
some new potatoes in a pan until cooked, drain and peel the outer skins, break
down the potatoes with a fork and stir in the olive puree.
To plate up. Place a spoonful of the potatoes in the centre of the plate. Position
some of the sticks of celery on top. Slice the monkfish diagonally into to pieces. A
arrange to the side of the potatoes. Finish with a dressing. At The Crown
restaurants we dress this dish with an artichoke dressing, but finished with a good
olive oil and some fresh basil is just as good.
50
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84