B&B Luncheon, August 2006

Tea-Smoked Proscuitto-wrapped Medallion of Rainbow Trout

Ingredients:

• 2 x 500g rainbow trout, whole
• 5 slices proscuitto
• Sea salt and pepper
• ¼ bunch chervil
• ¼ bunch parsley
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice
• ½ teaspoon grated lemon zest
• 2 tablespoons English Breakfast tea leaves
• 2 tablespoons raw sugar
• 2 tablespoons rice

Method:

Fillet, skin and remove all bones in the fish. Season the fillets with salt, pepper and lemon zest. Place prosecution on board with sides slightly overlapping. Place fish fillets on top of each other at the base of the proscuitto and roll the proscuitto around. Mix the tea, raw sugar and rice together.
Line a wok base with aluminium foil, place over medium heat and when hot, pour tea mixture on to alfoil and cover wok. When mixture starts to smoke (about three minutes), place trout on an oiled steaming rack in wok and cover. After three minutes remove trout and roll tightly in plastic wrap. Allow to cool slightly then place in fridge. When chilled, slice off ends, cut into 6/8 medallions and remove plastic wrap.

To serve, season ends of trout medallions, lightly cover with oil and sear in hot pan. Place in a preheated 200°C oven for two minutes. Place a serving of the remoulade (see below) in the centre of each plate and top with a medallion. Sprinkle herbs over and circle Remoulade with a thin stream of olive oil, lemon juice and pepper.

Ingredients (Remoulade):

• 1 cup celeriac, juliened
• 2 tablespoons aloli
• ¼ tablespoon Dijon mustard
• 1 tablespoon capers
• 1 tablespoon cornichons, diced
• Sea salt and pepper
• Lemon juice
• 1 tablespoon chives, finely sliced

Method (Remoulade):

Mix all ingredients and then season with salt, pepper and lemon juice

Fillet Mignon served with Rosemary Potatoes

Ingredients:

• 4 x 250g eye fillet steaks (cut about 3 cm thick)
• 4 rashers bacon
• 1 tbsp olive oil
• 3 tbsp crushed black pepper
• 4 tbsp brandy
• 4 tbsp cream
• 1 tbsp Dijon mustard
• 1 tbsp butter

Method:

Rub the oil and black pepper into the meat. Lay each steak flat and wrap a rasher of bacon around it, using toothpicks to secure.

Melt butter in pan and cook the steaks for 2 - 3 minutes on each side, or until your liking.

Sprinkle with the brandy and flambé.

Remove steaks. Away from the heat, add the cream and mustard to the pan and stir until you have a creamy sauce. Serve with steaks. Accompany with blanched snow peas and Rosemary potatoes.

Ingredients (Rosemary Potatoes):

• 3 large potatoes, cut into 2cm cubes
• 250g Philadephia cream cheese
• 4 sprigs rosemary
• 4 cloves garlic, quartered
• 3 shallots, finely chopped
• 2 rashes bacon, finely diced
• 1 teaspoon sesame oil
• ¼ cup olive oil

Method (Rosemary Potatoes):

Toss potato cubes in olive oil. Line baking dish with baking paper and place rosemary sprigs on bottom of dish. Add the oiled potatoes. Bake in oven at 280C until potatoes start to brown. Spread bacon, garlic and shallots over the potatoes and bake for a further 10 minutes. Remove from oven and place in a bowl. Add the cheese and sesame oil and toss then serve.

Strawberry-filled Crêpes

Ingredients (Crêpes):

• 2 eggs
• 300 ml/1¼ cups milk
• 1 tsp vanilla extract
• 40 g/3 tbsp butter, melted
• 40g/3 tbsp caster sugar
• pinch salt
• 130g/1 cup plus 2 tbsp pain flour (sieved)
• 25g/ 2 tbsp butter for frying

Method (Crêpes):

Place the eggs, milk, vanilla extract and melted butter in a food processor or blender. Add the sugar and salt and whiz until everything is well mixed. Add the flour and whiz again until you have a smooth batter. Set aside for 30 minutes to an hour, or longer if possible.

Lightly butter a non-stick frying pan or crepe pan and heat over a medium/high heat. Pour in a small amount of batter, about 4 tablespoons, tilting the pan to spread the mixture over the entire base (if the butter has thickened it may be necessary to add a little water). Add a little more batter if you have any holes. Cook for 1 - 2 minutes until the pancake is golden on the underside and bubbles start to appear on the surface of the crepe. Using a palette knife, gently loosen the pancake around the edges and turn it over. Cook for another minute until golden brown.

Ingredients (Filling):

• 350g/1½ cups cream cheese
• ¼ cup caster sugar
• 2 egg yolks
• 1 tbsp Grand Marnier liqueur
• Zest of 1 orange
• 1 cup diced strawberries

Ingredients (Sauce):

• 175g/ 6oz strawberry conserve
• 3 tbsp water
• Butter for greasing ovenproof dish
• Icing sugar to dust

Ingredients (Glaze):

• 50g/¼ cup butter, melted

Method:

Preheat oven to 180°C. Beat the cream cheese, caster sugar, egg yolks, Grand Marnier and orange zest together in a large bowl. Add the strawberries. Lightly brush an ovenproof dish with melted butter. Fill each crepe with filling and roll up. Place in dish, brush generously with glaze, cover with foil and bake for 15 - 20 minutes, until heated through.

Place strawberry conserve and water in a small pan, heat gently stirring constantly.
To serve, place 2 crepes on a plate, drizzle with sauce and dust with icing sugar.

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