Pan Fried Hake Fillet with a stuffed Razor Clam

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Pan Fried Hake Fillet with a stuffed Razor Clam

Pan Fried Hake Fillet with a stuffed Razor Clam

Pan Fried Hake Fillet with a Razor Clam stuffed with Samphire Grass, Pancetta, Broad Beans & Picked Shallots with a Truffle Hollandaise and chargrilled Asparagus Serves 4 By Head Chef, Tony Shaw INGREDIENTS 4 x 200g Hake Fillet 1 knob of butter Sea salt &...

Sparkling Strawberry Jelly with Shortbread & Lemon Cream

Recipe by Patisserie Chef, Siobhan Daly – Sparkling Strawberry Jelly with Shortbread & Lemon Cream – Serves 4 INGREDIENTS Jelly: 250g strawberries – hulled 150g caster sugar  6 leaves of gelatine  500ml cava/champagne  250g water Shortbread: 8oz butter...

Oven Roasted Gurnard with a Mushroom & Brie croquette

Oven Roasted Gurnard with a mushroom & brie croquette, grilled asparagus, cauliflower puree and a Serrano crisp Serves 6 By Head Chef, Tony Shaw   For the croquette 500g button mushrooms 1 small onion, diced 2 garlic cloves, crushed knob of butter 500g brie,...

Mackerel ‘BLT’

Ingredients 2 mackerel fillets, pin boned and divided into 4 ¼ tsp English mustard 4 slices of white bread, crusts off 1 beaten egg 300g pancetta lardons 1 little gem lettuce 200ml rapeseed oil 200g cherry tomatoes, halved Method Start by rolling out the white bread...