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Grilled Cornish plaice with Cambridge butter, young leeks and lemon

Roast Restaurant, Borough Market, SE1 1TL T: 0845 034 7300 W: www.roast-restaurant.com


Grilled Cornish plaice with Cambridge butter, young leeks and lemon

Serves:

4 people as a main course

Prep time: 30 minutes Cooking time: 20 minutes Ingredients: • 4 x 16oz whole plaice, trimmed with dark side skin removed For the butter: • 250g butter • ½ bunch of fresh parsley, chopped • 80g fine capers • 4 anchovies in oil, finely chopped • Juice of one lemon • 1 tbsp chopped tarragon • 2 hard boiled eggs, yolks removed and white grated or finely chopped • Freshly milled salt and pepper for seasoning For the garnish: • Pickled chervil • 12 anchovy fillets in brine • 1 lemon • 50ml rapeseed oil • 12 baby leeks, top-and-tailed

Method: Pre-heat oven to 200°C. To make the butter, mix all the ingredients together well. Roll in baking parchment to create a neat long sausage, wrap in tin foil to keep secure and chill for at least an hour. Just before cooking the fish, remove the foil and parchment and cut the butter roll into slices 5mm thick. Quarter each slice and set aside. Place the fish into a hot frying pan and season to taste. Fry one side only for 2-3 minutes, then put the pan in the oven and bake for 8-12 minutes depending on the thickness of the fish. Meanwhile, cook the leeks in simmering salted water for 3 minutes. Remove the fish pan from the oven and flip each fish over. The skin should be a lovely golden brown. Plate up each fish and garnish with butter quarters, chervil, a few anchovies, leeks and a lemon wedge. Drizzle with rapeseed oil to finish.

We are open for breakfast, lunch and dinner Monday to Saturday and for lunch and dinner on Sundays. Do you have a creative flair? Roast’s bar manager, Sebastien Guesdon, is now hosting regular mixology masterclasses for couples, individuals, groups and parties. Please visit our website for more details. T 0845 034 7300 F 0845 034 7301 W www.roast-restaurant.com


Lemon blancmange with Earl Grey prunes

Roast Restaurant, Borough Market, SE1 1TL T: 0845 034 7300 W: www.roast-restaurant.com


Lemon blancmange with Earl Grey prunes

Serves:

6

Prep time: 45 minutes Cooking time: 3 hours Ingredients: For the blancmange: • 1.4 litres milk, plus a splash to mix the cornflour • Rind of one lemon, finely chopped • 1tsp almond essence • 150g cornflour • Sweet almond oil • 220g caster sugar • Double cream, to serve

In a small bowl mix the cornflour with a splash of milk into a paste ensuring there are no lumps. Add a ladleful of the hot milk to the cornflour, mix well and pour into the pan of milk. Whisk the milk over a medium heat. As it starts to thicken turn the heat down and keep stirring until it the mixture reaches ribbon consistency (which means that when the mixture is dropped from the spoon into the pan, it falls like a ribbon). Now add the caster sugar and allow to dissolve over a low heat. Grease 6 ramekins or any suitable mould with the sweet almond oil, making sure that the oil covers the entire surface. Pour in the blancmange mixture.

For the Earl Grey prunes: • 1 pint water • 220g caster sugar • 4 Earl Grey tea bags, or 2 tbsp loose Earl Grey tea • 1 vanilla stick, split with the seeds scraped out • Juice of two oranges • 40 prunes

Cover with cling film and chill in the refrigerator, preferably overnight (or for at least 3 hours) until completely set.

Method:

To give the sauce some body, you can remove 10 prunes, liquidize with a little stock and pour back over the rest of the prunes.

For the blancmange: in a large saucepan, warm the milk over a low heat being careful not to let it boil. Add the lemon rind and almond essence.

For the prunes: place prunes in a large heat proof bowl. In a saucepan, heat the sugar and water over a medium temperature until the sugar dissolves. Add the vanilla pod and orange juice. Simmer for 5 minutes, add the tea bags and take off heat. Add this stock to the bowl of prunes.

Leave overnight to allow flavours to infuse.

We are open for breakfast, lunch and dinner Monday to Saturday and for lunch and dinner on Sundays. Do you have a creative flair? Roast’s bar manager, Sebastien Guesdon, is now hosting regular mixology masterclasses for couples, individuals, groups and parties. Please visit our website for more details. T 0845 034 7300 F 0845 034 7301 W www.roast-restaurant.com

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Grilled Cornish plaice with Cambridge butter, young leeks and lemon Roast Restaurant, Borough Market, SE1 1TL T: 0845 034 7300 W: www.roast-...

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