The chefs at Shibden Mill Inn have come up with a exciting and fresh recipe for you to try at home.
Keep the summer feeling going for longer, with an experimental, yet classic fish dish. Enjoy the rich flavour and firm white flesh of the Woof (or Wolf fish), combined with the creamy, fragrant notes of the seaweed and wild garlic veloute and the subtlety of the pomme anna.
400g of woof fish
1 large potato
100g salted butter
2 gloves of garlic
200ml white wine
200ml chicken stock
Debone the woof fillet and cut into 180g pieces.
Slice a peeled & rounded potato as finely as possible, place the slices in a bowl and
mix with the butter and salt. Stack the potato slices on top of each other and cook in a
ramekin for 25 minutes on gas mark 6.
Cook the seaweed in salted boiling water for 10 seconds.
For the veloute, sauté the shallots and garlic in a sauce pan, taking care not to brown
them. Add the wine and chicken stock and reduce for 15 minutes.
Lastly, add the double cream, 10 leaves of wild garlic & 10 leaves of spinach then place in
a blender and blitz for 10 seconds on full speed.
Season the fish with salt and place in a hot frying pan skin side down, add the butter and
place under a grill for 6 minutes.
To serve, warm the potatoes for 1-2 minutes under the grill, tip the potatoes out onto a
plate alongside the fish and spoon the cooled sauce around the plate.
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