Summer special

12/06/2007

Starting off with “Cornish Smokies”, enjoy “Monkfish” as a main and finishing off with our Our infamous "Crème Brulle"!!

Many of our guest ask “how do we make that” well here  are a couple of our most popular dishes which we have adapted for you to try in your own home,

A starter

“Cornish Smokies”

For this we use smoked Haddock always try to buy the best quality, poach the haddock in milk until the fish starts to flake, now use the milk you have poached the fish in to make a basic white sauce, (béchamel)  add some cheddar cheese, a little Dijon mustard (not English this will be to strong) also a little Worchester sauce and some black pepper, do not add any salt as the salty flavour will come from the smoked fish, combine the fish with the sauce gently, it is nice to have some larger pieces of fish whilst eating. Then to serve top the mixture with mash potato a little more grated cheese and a sprinkle of paprika and place under the grill or in a hot oven until golden,  and finally

Enjoy...

A main course

“Monkfish”

This is probably my favourite dish, a real rustic hearty dish. Here we treat the Monkfish tail like a piece of meat. When you purchase your fish make sure you ask your fish monger to remove the skin and the clear membrane around the fish, the monk tail will look like small sausages you will need about 2/3 depending on size, per portion.

Next lay out length ways  3 rashes of Pancetta bacon, you can use normal bacon (much cheaper) but tend to have higher water content so less flavour, now place your monk fish across the bacon and roll, to cook this place in a hot oiled pan (place the fish with the joined side down this will seal the parcel) after about one in minute place in a medium oven for about ten to fifteen mins, to check  if cooked slice the fish in half, the flesh should be cloud looking white, meanwhile make a basic gravy use a real one if you have time with real stock and some rich red wine a fuller bodied the better, but don’t pay a fortune either, use about 175 ml to half  a pint of gravy, you may need to add more, try it for flavour season and serve gravy over the end of the end of the fish don’t smother you can always add more, here we serve a small amount of shaved parmesan cheese  just to add a little smoothness to the dish, again  Enjoy

For dessert

Our infamous "Crème Brulle"

The recipe ---- “Not a Chance”

 

 

 

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