Lets eat

The Severn & Wye Smokery is the place to go for all types of smoked fare including a key ingredient in one of this months trio of recipes from James Sommerin, the Michelin starred executive head chef at The Crown at Whitebrook, near Monmouth.

STARTER
Grey mullet, smoked eel and crme fraiche
Serves 4 8 fillets grey mullet (trimmed and de-boned) Accompaniment 150g smoked eel or mackrel 2 tbspn Crme Fraice 1 tbspn horseradish 1 tbspn tarragon The zest of a lemon Juice of 1/2 lemon Blanched green beans, finely chopped Method Mix all the ingredients together and set in the fridge for 1-2 hours before needed. This is a great accompaniment to all sorts of fish of just a really good sandwich filling. Sear grey mullet fillets in hot pan skin side down for 2 minutes until crisp, turn over and repeat.

James, who was recently seen giving his all and a bit more competing for Wales on the BBCs Great British Menu, says hes now using some of the pyrotechnics witnessed on the box at Whitebrook. And fast becoming a firm favourite with the adventurous Crown customer is his raspberry and lemon cheesecake which literally erupts from the table it really has to be seen to be believed. James favourite new addition to his kitchen is nitrogen. Tasting menu customers really dont know what to expect or what they are getting its a real shock factor. James has created three recipes especially for MCL. Enjoy!

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MAIN
Quail, quail mousse, date and quail sauce
Serves 4 Quail mousse 250g chicken breast 200g quail thigh meat 2 egg whites 170g chopped mushrooms 10 grated fresh truffle 250g whipped cream 1 tbspn parsley chopped Bread crumbs Salt & pepper Method Blend together the chicken and quail meat. Add the egg white and half the cream. Blend until smooth. Pass through a sieve. This is hard work and will take a while Add the remaining cream, mushrooms, truffle and parsley. Season. Shape into ovals using two spoons. Tip: freeze these before coating in bread crumbs. Deep fry at 180 degrees c for seven minutes. Date and quail sauce 2 tbpsn oil 1 tbspn curry powder 1/2 tspn coriander 300g Medjool dates 1 litre dark meat stock Zest of an orange 200g quail bones

Method Roast the quail bones with the spices in the oil. Add the dates and meat stock with the orange and reduce to the required consistency.

DESSERT
Passion fruit mousse & caramel foam
Serves 4 Passion fruit mousse 150g passion fruit pure 500g cream 2 leaves gelatine 2 1/2 oz sugar Method Heat the pure, add the sugar and the rehydrated gelatine and stir continuously to dissolve. Allow to cool but not to set. Whip the cream and fold together. Place in the fridge to set. Caramel foam 250g milk 250g cream 2oz sugar Method Place the sugar in a pan and colour for caramel. Be careful and add the milk and cream. Reduce slightly and place in an espuma can when cold and charge with two gas charges.

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