Published on December 12, 2011
Chef's Dish of the Month - December!
MULLET FILLETS WITH PUMPKIN, FENNEL PURÉE & CHOCOLATE
Mullet Fillets
2 Head Fennel
30g Butter
Juice of 1 Lemon
1 Orange
1 tsp Coriander Seeds
Purée
1 Onion
½ Head Fennel
200g Pumpkin
1 Clove Garlic
Full Fat Cream
Red Wine Butter
½ pt Fish Stock
20g Butter
Juice of 1 Grapefruit
Juice of 1 Orange
Orange Zest
1 Teaspoon Tomato Purée
Red Wine
Butter
Decoration
Powdered Cocoa
PUMPKIN & FENNEL PURÉE
Fry the onion, add the diced fennel, pumpkin, garlic clove & hint of cumin & little water.
Cook for 30 minutes & then liquidize.
BRAISED FENNEL
Cut the fennel into thick slices, place in sauté pan with knob of butter, lemon juice, orange juice, salt, pinch of sugar & cook for 20 minutes.
RED WINE BUTTER
Make fish stock, brown of some veg then add sugar, caramelise then add orange & grapefruit juice. Reduce by half, add tomato puree, pour in red wine & cook for 30 minutes. Pass through a strainer.
MULLET
Season the fillets with salt & pepper. Fry mullet for 2 minutes on each side.
TO SERVE
Pour the pumpkin purée around the plate. Place a slice of braised fennel in the centre & then the mullet fillet on top
Written by Emma
Published on October 12, 2011
Loch Leven's Larder Tartan
We are excited to reveal our very own Tartan! Inspired by our spectacular surrounding landscape, created by Emma Niven and produced by Johnstons of Elgin, this 100% Wool Scarf can be yours for only £19.95!
Written by Emma
Published on February 09, 2011
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Written by Emma
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