Recipe Of The Month

Every Month Executive Head Chef Luke Matthews gives us one of his favourite recipes and ideas for preparing food at home. 

This month's recipe is a really tasty seasonal fish dish, ideal for Autumn.

2 fillets of red mullet

 

 

Cauliflower puree:

 

1 head of cauliflower

25g butter

1 teaspoon of lemon juice

50ml of double cream

 

METHOD:

 

 

Thinly slice the cauliflower and cook in the butter for 5 minutes with no colour.  Add the lemon juice and cream and cook for a further 5 minutes or until cooked.  Lastly, puree in a blender until silky smooth.

 

Pickled cauliflower:

 

 

100g of cauliflower florets

1 tablespoon of madras curry powder

1 pinch of fresh saffron

25ml of water

100ml of chardonnay vinegar

10ml of olive oil

 

 

METHOD:

 

Place all ingredients together in a pan and bring to the simmer then remove from the heat and allow the pan to cool.

 

 

Bulgar wheat:

 

 

200ml of chicken stock

500g of cracked bulgar wheat

6 tablespoons of chopped flat parsley

1 tablespoon of chopped mint

1 tablespoon of chopped coriander

1 tablespoon of chopped tarragon

1 tablespoon on diced shallot

1 tablespoon of tomato concasse

Lemon juice

Lime juice

Olive oil

 

METHOD:

 

 

Bring the chicken stock up to the boil and whisk in the bulgar wheat.  Simmer for 4 minutes then cling film and remove from the heat.  Leave to cool as the residual heat will carry on and cook the bulgar wheat.  Once the bulgar wheat is cooked, fold through the remaining ingredients.

 

Tomato consommé:

 

 

500g of plum tomatoes

1 onion

½ of a cucumber

1 tablespoon of tomato puree

50ml of gin

1 bunch of basil

 

METHOD:

 

 

Place all the ingredients into a blender and puree then remove the pulp and pass through muslin cloth.

 

TO COMPLETE:

 

 

To finish, start by dressing the plate with a few dollops of cauliflower puree and a few pieces of pickled cauliflower.  In the centre of the plate make a small pile of the bulgar wheat salad.  Pour the tomato consommé into a tall shot glass and serve on the side.  For the fish, place the fillets into some simmering water and poach gently for 5 minutes or until cooked.  Remove the fish from the water and place on top of the bulgar wheat.