Fab­u­lous fruits of a kitchen gar­den

Buckinghamshire Advertiser - - FOOD AND DRINK -

• Add the fish stock and re­duce again by half.

• Add the 50ml dou­ble cream and sea­son­ing; sim­mer for five min­utes, add a lit­tle fresh mint and then blend.

• Pass, check sea­son­ing. Tur­bot: • Sea­son the tur­bot fil­lets and pan-fry on both sides un­til golden brown, place in the oven (180oC) for five min­utes Cour­gette Flower: • Blend the 40g of tur­bot trim­ming with one egg, sea­son and slowly add 40ml of dou­ble cream, fold in the white crab meat and chopped chives. Fill the four cour­gette flow­ers with the crab mix­ture,

• Wrap in cling film and steam for seven min­utes, re­move from the cling film. To serve: • Place a mar­row ring in the cen­tre of each plate. • Fill each ring with the risotto. • Place the tur­bot on top. • Place the cour­gette flower on top.

• Spoon the sauce around the tur­bot and gar­nish with the pur­ple cress.

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