Pan Fried Salmon Supreme

Salmon Supremes 2 x 150g

Butter 50g

(Pan fry salmon supremes in the butter).

Shallots 75g

Vermouth 20ml (alcohol)

White wine 20ml (alcohol)

Fish Stock 50ml

(Sweat finely chopped shallots, add vermouth. White wine & fish stock. Reduce by two thirds).

Cream 260ml

Butter 200g

Sorrel 150g

(Add cream. Reduce. Monter with butter. Add Chiffonade of sorrel to the sauce.)

Fillet of Mirror Dory with Lemon Sauce

Whole Mirror Dory 300g

Oil 50ml

Flour 1spoon

(Fillet fish and remove skin).

(Heat the oil in a frying pan. Wash, dry, season and lightly flour the fillets. When the oil is hot, place the fillets, presentation side first, into pan).

(Cook until golden brown on both sides)

Lemons 2

Butter 50g

Parsley chopped 10g

(Peel and get the juice from lemons, put in frying pan together with butter, when the colour become nut-brown, add parsley and shake evenly).

Basic Risotto Recipe

Basic Risotto Recipe

Onions 30g

Arborio Rice 200g

Any Stock  425ml

Butter 60g

(Sweat onions with butter ; Add Rice ;Continue sweating until the rice becomes transculent and coated with butter).

(Add the "chosen" stock gradually until absorbed and cooked, usually 15mins)

Cream 200ml

Parmesan Cheese 40g

(Boil cream and grated cheese ; Add cooked rice)

(Reboil, stir until cream has reduced and thickened)