MAIN Serves 4
Plaice: 6-8 fillets trimmed 50g butter melted 1 butternut squash 4 globe artichokes 4 Jerusalem artichokes 4 sticks of salsify Sprig of thyme Clove of garlic 100g salad leaves for garnish.
Roast plaice with summer vegetables and truffle
Truffle sauce Two shallots 200ml Noilly Prat 200ml white wine 100ml fish stock 100ml cream 25 ml truffle oil
Method for truffle sauce Peel and slice shallots. Place in a pan with the Noilly Prat and white wine. Reduce by three quarters, add fish stock, reduce by a half and add cream. Reduce by three quarters until thick and glossy. Finish with truffle oil.
Method Peel and blanch all vegetables. When ready to serve roast vegetables in a little butter with a sprig of thyme and a clove of garlic. Roast with a little colour. In a separate pan fry the fillets of plaice in butter for 1-2 min on each side until cooked. Remember not to over cook otherwise the fish will become dry. Assemble
DESSERT Serves 4 - 6
Fennel crème brule 6 egg yolks 60g caster sugar 500 ml cream 50g fennel seed 25ml Pernod
Kymin honey ice cream 8 egg yolks 50 g sugar 500 ml milk 100ml cream 150g Kymin honey ( or can substitute other runny honey)
Method for Fennel crème brule Boil cream with fennel seed and Pernod. Set aside away from heat to infuse for two hours. Whisk egg yolks and sugar together. Reboil cream pour onto egg yolks and sugar and whisk constantly. Return back to the pan and bring to 90o
C
continuously stirring. Pass through a fine sieve and pour into moulds. Allow to set for approx 5-6 hours before use.
Method for Kymin honey ice cream Whisk together egg yolks, sugar and honey. Boil milk and cream pour onto egg yolk mix. Return to pan and bring to a semi thick custard which coats the back of a spoon. Stir constantly. Pass through a fine sieve and place into an ice cream machine. Churn until frozen.
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Fennel crème brule with Kymin honey ice cream
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