Recipe for Fillets of Plaice
Quantities based on 1 portion, however it was a very generous portion so I’d say more than enough for 2! – The controversial edible flowers are optional 🙂
- ½ Shallot
- White wine 50ml
- 1 Whole Plaice
- Cockles 100g
- Clams 100g
- Parsley 10g
- Samphire 50g
- Brown shrimp 30g
- Butter 50g
- Fillet the Plaice
- Place all bones in a pan of boiling water
- Finely chop the shallot and place all of the off cuts into the pan with the fish bones
- Pick parsley place the remaining storks into the pan with the fish bones (Trim into stock)
- Sweat down the shallot
- Add a ladle of stock to the shallots and allow to reduce
- Then add the white wine, cockles & clams, place a lid on the pan
- Finely slice parsley
- In a hot pan sear the Plaice fillets, after a minute turn the fillets and add shrimp for another minute
- Cook samphire with a knob of butter for 1 minute in a hot pan
- Emulsify butter into cockle and clam mix
- Add parsley and season to taste
Samphire in the middle, Plaice fillets stacked on top with clams and cockles around the outside, finish with the sauce from the cockles & clams
… Enjoy the making as much as the tasting!
White chocolate vanilla cheesecake with rhubarb and strawberry textures
300g White chocolate
1 vanilla pod
200g cream cheese
2 leaves of gelatin
325g double cream
60g freeze dried strawberries
Melt the chocolate in a bain marie.
Soak the gelatin in cold water.
Mix the the cream cheese and vanilla and gently warm in a saucepan.
Add the gelatin to the cream cheese and remove from the heat.
Fold the chocolate into the cream cheese mix.
Lightly whip the cream and fold together.
You can pour the mix onto a traditional biscuit base in a tin, or fill tubes lined with acetate or pipe onto cling film and roll into cylinder
For the biscuit Base
125g digestive biscuits
55g melted unsalted butter
- Melt the butter in a saucepan
- Then blitz the biscuits full speed for 30 seconds or break up with rolling pin to powder consistency.
- Mix together biscuit powder and melted butter to get a crumble consistency. Leave in the fridge for 20 minutes to firm the crumble up.
100g blitzed fresh strawberries
Icing Sugar to taste
- Boil water in a saucepan.
- Then add agar to the pan and re boil and whisk.
- Next, add the strawberries and mix well.
- Chill for 30 minutes, until set.
- Blitz until smooth in a blender, full speed for 1 minutes, until smooth.
- Transfer mixture to a piping bag ready to serve
1 ½ rhubarb stalks
Cut the rhubarb into 8cm lengths and then into batons, about 5mm thick. Put 75 g granulated sugar and 200ml water in a small pan and dissolve over a medium heat. Add the grenadine and bring to the boil. Pour over the rhubarb and let it steep for 10–15 minutes until the rhubarb is just tender but still holding its shape. Remove the rhubarb with a slotted spoon and dry on kitchen paper. Simmer the liquor for 8–10 minutes to reduce by two-thirds. Set aside.
1) Scoop out with a melon baller (3 balls from each strawberry so 12 in total)
2) For the garnish
3) Micro green basil cress
1) Sprinkle a diagonal line of biscuit base across the plate
2) Remove the cheesecake from the cling film with scissors and roll in the strawberry crumb
3) lay the cheesecake on the biscuit base
4) On top of the biscuit base randomly decorate with the macerated rhubarb , strawberry gel and strawberry balls
5) pick the stalk off the basil cress and lay this at the top of the macerated strawberries to look like the green stem on a strawberry
We do love the bounty of produce that the New Forest has to offer. Everything tastes a little bit better when it takes less than an hour from picking to producing. This morning as a trial run, we used these little leaves packing pungent flavour to make Wild Garlic Pesto, Delightful! … Although still lingering on my breath.
At Ginger, we aim to strike a balance between business and pleasure, bringing beautiful food to the boardroom. We can provide breakfast for the early birds, impressive fine dining for the directors, buffets to liven up your team meetings and VIP corporate packages.
Finally we have reached the 4th April!
With last weeks taster now wrapped up its time for us to get our heads down and plan some stunning weddings for 2016! – If you didn’t get the chance to view our great chef and stunning presenter in action click on the Facebook icon to view, like and share our page.
We’re looking forward to a busy week of meetings and sampling some tasty delights from our kitchen, check out our blog at the end of the week for some sneaky peeks!
We will be exhibiting at wedding fairs across the year and look forward to discussing your wedding day ideals… Watch this space for updates…