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Recipe of the Month

Our latest menu is a take from the forthcoming A La Carte Menu at The Lygon Arms, Broadway Cotswolds and has been created by Chris Lelliott Executive Chef.

Poached Fillet of John Dory (or Seabass) on a Bed of Nettle Potatoes with a Watercress & Smoked Salmon Cream Sauce (2 Portions)

Ingredients

• 2 x 160 gr        Fillets of John Dory or Seabass
• 200 ml              Fish Stock
• 200 ml              Noilly Pratt or Dry Vermouth
• 2                      Large Red Potatoes
• 3                      Stems of Stinging Nettle (Picked with Care)
• 100 gr              Butter
•  
• For the sauce
• 
  1                      Bunch Water Cress
• 100 gr              Smoked Salmon
• 50 gr                Cray Fish (or Prawns)
• 200 ml              Fish Stock
• 1                      Shallot
• 2                      Button Mushrooms
• 100 ml              Double Cream
• 20 gr                Butter
  
  
  

Method

Cut two slits in the skin of each fillet of the fish lengthways to prevent the fish curling up when cooking. If using Seabass slit the skin five or six times width wise. Place the Noilly Pratt and fish stock into a shallow pan and bring to a very gentle simmer. Season the fish with a little salt and freshly cracked pepper then carefully place into the simmering stock. Cook for a bout five minutes until the fish are just cooked and remove from the heat until needed.

Peel the potatoes and cut into bricks 5cm long by 2 cm wide, two potatoes should give you four bricks then place into a pan of water, half cover with water, add the butter and a small pinch of salt. Cook until soft turning half way through the cooking allowing the water to almost completely evaporate but no colour.

Wearing thick rubber gloves pick the nettle leaves from the stalks and cook in boiling salted water for 30 seconds. Place into iced water, squeeze out and then repeat the procedure a second time in some fresh
boiling water. Pat the leaves dry with paper towel then wrap the buttery potato bricks in the leaves and place two in the center of each plate with the drained fish on top making a sort of bridge shape.

Peel the shallot and slice finely with the mushrooms and cook gently in a little butter until a very light golden brown. Add the fish stock from the cooking liquor of the fish and boil, add the cream and bring back to the boil. Leave to cook for a couple of minutes then add the just the leaves from the watercress and liquidise until fine. Strain through a fine sieve, add the crayfish and finally the smoked salmon that has been cut into thin strips. Season with a little salt and pepper, pour intothe base of your plates under the fish and serve immediately or the lovely green colour will fade to brown.