IN SEASON
3 Check the mussels and clams and pull away any beards. Heat up a large pot, then add the mussels and clams, pour the white wine in and cover tightly with a lid. Put over a high heat until the mussels and clams have opened, then remove each one from its shell and chill.
4 Peel the potatoes and cut them into a dice. Put them in a saucepan with the liquor from the mussels, drained through a sieve. Add the cream, thyme and a little black pepper. Bring to the boil and then reduce the heat so that the potatoes simmer gently until cooked.
5 Add the cooked potatoes to the leeks and bacon, put into a blender with the cream and blitz briefl y until smooth. Pour into the pan and add the mussels and clams. Heat back up once the dish is ready to serve.
6 Now the baked leek. Wash the leek very thoroughly, place on top of some tin foil and rub some olive oil onto the leek, also add some thyme, garlic and sea salt. Then make a parcel with the tin foil and place into an oven at 180C for about 15 minutes.
7 While the leek is in the oven, heat up a frying pan to cook the sole. Once the pan is hot add some cooking oil and place the fi sh down into the pan presentation side down. Reduce the heat for about 2 minutes then place into an oven for a further 3 minutes. Add butter and turn the sole, place the pan back into the oven and cook for a further 2 minutes, remove from the pan and let the fi sh rest for a couple of minutes, remove the cocktail sticks and you are ready to serve.
8 Plate how you wish and fi nish with chopped parsley.
CITRUS ROASTED FILLET OF BRILL, PUY LENTIL CASSOULET, GARDEN CAULIFLOWER Serves 2
❤ 2 portions of fi lleted and skinned brill ❤ 1 caulifl ower ❤ 200g puy lentil ❤ 2 shallots ❤ 1 carrot ❤ 100ml double cream ❤ 75g fl our ❤ 50g corn fl our
❤ 5g baking powder ❤ Soda water ❤ 200g butter ❤ Veal stock ❤ 1 lemon
1 Take the caulifl ower and cut 2 large pieces suitable for roasting, than take about six small fl orets and place to one side. Place the remainder into a hot pan with a diced shallot and some butter, when it starts to soften add the double cream, bring to the boil and then blitz to make a puree. This is ready to serve
2 Now for the lentils. Begin by rinsing the lentils, then place them into a saucepan with 1 litre of water, bring them to simmer- ing point and cook gently until the lentils are tender then drain. Meanwhile, fi nely dice the carrot and shallot then lightly fry in a pan with a little butter. Once soft add the lentils back to the pan and add the veal stock so that its just slightly runny, season with salt and the lentils are now ready to serve.
3 Make a tempura batter using the fl our, corn fl our, baking powder and soda water. Mix all the dry ingredients, then add the water and whisk you want a batter that covers and holds. Dip your small fl orets into the batter and then place into a pan of hot oil until crispy and golden brown. Put to one side.
4 Heat up a frying pan with a little oil and place the caulifl ower for roasting into the pan, once it’s starting to colour, place into an oven at 175C for about 4 minutes then add butter, salt and turn over, leave the caulifl ower in the pan to fi nish cooking .
5 When the caulifl ower is in the oven you can start the brill. Heat a frying pan up add a little oil and place the brill skin side down into the pan, reduce the heat, when you have achieved a golden brown colour add butter, lemon juice and turn. Take off the heat and let the heat in the pan fi nish the cooking.
6 It’s all ready to serve.
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