Chef Lee Wright Instagram

Starter

Pan fried scallops with chille and coriander, on a bed of thinly sliced beef, with a lime cream sauce and fresh coriander leaves to garnish.

Ingredients

  • 4 Scallops
  • 2 Chillies
  • 1 Bunch of coriander
  • 1 Fillet steak 4oz
  • 1lt Cream
  • 3 Limes
  • 250g Butter

Method

Pan fry scallops, once cooked add the dices chillies and coriander with the butter to glaze scallops. Then pan fry steak, cook to rare for sauce reduce cream with lime then season to taste.


Main Course

Sea bass with Chorizo Risotto, Vanilla Beurre Blanc.

Ingredients

  • 4 Fillets of wild sea bass
  • 2 Vanilla pods
  • 1.5ltr Cream
  • 600 ml White wine
  • 1 Bunch of thyme
  • 12 Bay leaves
  • 1 stick of Spanish chorizo stick
  • 1kg Risotto rice
  • 1 Bunch of Dill
  • 1 Bunch of Chervil
  • 4 Large Scallops
  • 4 Lemons
  • Salt / pepper
  • 500g Parmesan
  • 750g Butter
  • 500g Mascarpone
  • 3 Large Shallots
  • 1 Head of Garlic

Equipment

Method

  1. Dice the Chorizo into small dices and put to one side, Cook half the shallots in butter and add the risotto rice and cook for 2 minutes; no colour.
  2. Add the wine and reduce, stirring occasionally. Season as cooking. Cook for another 10 minutes, stirring and adding hot water when needed. Once risotto is cooked, finish with parmesan, mascarpone and salt and pepper.
  3. Fry the chorizo of in olive oil and then stir in the chorizo to the risotto.
  4. Add the chopped dill to the risotto.
  5. Prepare sea bass by pin boning and scoring the skin.
  6. Cook the sea bass on the skin side first, in a non-stick pan, until the skin gets crispy and then finish with butter and flip over to finish the cooking process

For Vanilla Beurre Blanc Sauce:

Cook the shallots in the vinegar and wine in a small heavy saucepan, on low heat, until there is only two tablespoons of liquid. Stir in the double cream, bring to a low boil on higher heat, and reduce once again by half. On low heat, add the butter, piece by piece, to the reduced wine, whisking continually. Fully incorporate each piece of butter before continuing. From time to time, remove pan from heat to prevent the sauce from over-heating (you don't want it to boil, but you want it stay warm). Add vanilla seeds at end and reduce till thick.

Plating Up

Place risotto on the left side of the plate in medium size cutter. Place the scallops next to the risotto, overlapping each other. Place the sea bass on top of the scallops. Drizzle the vanilla buerre blanc around the plate, place the foam on top of the sea bass.


Dessert

Vanilla Panna Cotta with Strawberry and Black Pepper Salsa.

Ingredients

  • 3 Gelatine leaves
  • 240ml milk
  • 240ml Double cream
  • 300g Lemon mint
  • 350g Sugar
  • 175g Water
  • For the Salsa:
  • 3 Punnets of strawberries
  • 600g Sugar
  • 400g Water
  • Cracked black pepper
  • Sponge Sugar to garnish:
  • 200g Sugar

Equipment

Method

For the panna cotta:

  1. Soak the gelatine leaves in a little cold water until soft.
  2. Pour the milk and cream into saucepan and bring to a simmer.
  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
  4. For the syrup, place the sugar, water and lemon mint into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
  5. Take the pan off the heat and add to the cream mixture. Pass the mix through a sieve into a bowl.
  6. Divide the mixture among four ramekins and leave to cool. Place into the blast chiller until set.

Strawberry and black pepper salsa:

Chop the strawberries in small squares. Place one half of the strawberries with 300g sugar and 250ml water into pan and reduce till colour is light golden. Remove from stove and leave to cool. Add the other half of strawberries. Now season with black pepper.

Plating Up

Place panna cotta on the centre of the plate, drizzle salsa around the plate and place tuille against the panna cotta.

To garnish place fresh mint on top of panna cotta.

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