Stonebass, St George Mushrooms, Asparagus from Luke Matthews, executive head chef at Chewton Glen

Williams Refrigeration

Williams Refrigeration

Premium Supplier 4th July 2017
Williams Refrigeration

Williams Refrigeration

Premium Supplier

Stonebass, St George Mushrooms, Asparagus from Luke Matthews, executive head chef at Chewton Glen

Stonebass, St George Mushrooms, Asparagus from Luke Matthews, executive head chef at Chewton Glen. In association with Williams Refrigeration.


  • X4 120gm stonebass fillet portions
  • X12 asparagus tips blanched
  • 20gm fresh podded peas
  • X16 wild garlic leaves
  • X24 St George mushrooms
  • 1 packet pea shoots
  • Grated truffle
  • Truffle & chardonnay dressing:
  • 50ml Chardonnay Vinegar
  • 150ml Olive oil
  • Finley chopped truffle to taste
  • Salt & pepper
  • Pea & Wild Garlic Leaf Puree:
  • 75gm butter
  • 15gm diced shallots
  • 200gm podded peas
  • Large handful garlic leaf
  • 150ml double cream
  • Water to cover
  • Salt and pepper


Wisk all ingredients together, taste and adjust seasoning if required.
Pea & Wild Garlic Leaf Puree:
Melt the butter and add in the shallots and soften. Add the peas salt & pepper and cover with water and bring to the boil. Remove from the heat and strain reserving the liquor. Put the peas into a blender, add the cream and blend. Correct the consistency, if needed, with the cooking liquor to a smooth puree. Pass through a sieve.
To Serve:
Warm the puree and put into a squeeze bottle and keep warm. Heat a frying pan with a little vegetable oil, season the fish on the skin and place skin side down into the pan and cook on a medium heat. Turn after about 3 minutes, the skin should be crispy, cook for a further 1 minute on the other side or until cooked, remove and keep warm
In a sauté pan add 100ml of water and 25gm of butter with a little salt and pepper and shake until emulsified. Add the peas, asparagus and finally the garlic leaf then turn out onto a draining tray.
Sauté the St George in a couple of knobs of butter and season, turn out onto the draining tray.
Arrange a few drops of the puree on the plate followed by the asparagus, peas and fish, drizzle around the vinaigrette, arrange the garlic leaf on the fish and a few pea shoots, grate some truffle over and around.

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