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

Williams Refrigeration

Williams Refrigeration

Standard Supplier 4th July 2017

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.

Ingredients

  • 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

Method

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you