z food
The taste of Spring
As chefs around the county look to freshen up their menus with seasonal ingredients we asked six to tell us what is their favourite dish for this time of year. First up is the Angel Hotel, Bury’s Aaron Jackson
Medallions of Filleted Sole
What is your favourite springtime dish? Medallions of filleted lemon sole grilled with butter with pan-fried sauté potatoes, fresh samphire, broad beans, garnished with dehydrated crispy basil and pea foam.
Why is it such a favourite? It just screams spring with its fresh, clean flavours. I am very proud of this dish, in fact it was my Twitter picture for quite some time! It looks fantastic and is a really interesting way to serve lemon sole. All the ingredients complement each other perfectly and it is great for either lunch or dinner.
Presumably you have
chosen it due to its seasonal ingredients? Yes, I always look forward to
spring; all the bright colours, fresh flavours – all our amazing local suppliers provide, really helps to get the creative juices flowing. My spring menus are always the most fun to create and I generally have more dishes than I need so can offer a great selection of specials throughout the season.
When did you first cook/prepare this dish? As head chef of our sister hotel The Salthouse Harbour in Ipswich, I created this dish three years ago and have tweaked it until it is the dish it is now. I remember it being very popular with the Ipswich Town football team.
What makes your version so special? It’s my creation….of course it’s special! It really has the wow factor on the plate and always receives positive feedback from our guests, I like to check what returns to the kitchen and these dishes always come back clean!
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