Oatmeal coated herring with mustard crushed potatoes, apple and fennel salad

for 4 people you will need

8 herring fillets

Porridge oats

50g butter

400g hot cooked new potatoes

80ml olive oil

1tbsp whole grain mustard

2g chopped chives

1 cox apple

1 large head fennel

½ lemon for juice

salt and pepper

method

• Melt  half of the butter and brush onto seasoned herring fillets and then roll
  fillets into rolled oats. Refrigerate for 10 minutes
• Cook new potatoes in boiling water and drain. Crush them with a fork and add
  40ml of olive oil, grain mustard and chopped chives. Keep warm
• Finely slice fennel and apple and toss with olive oil, lemon juice and seasoning
• Place remaining butter in a large frying pan and fry herring fillets for about 2
  minutes before turning over ( the oats should be golden in colour)
• To serve place crushed potatoes on bottom of plate with 2 herring fillets
  crossed on top then fennel and apple on top of the herring, drizzle
  remaining dressing around the plate and garnish with fresh herbs, i.e.
  fennel, chervil.

Marinade for pickled herring

For4 people you will need

8 herring fillets

150ml olive oil

100ml White wine

50ml White wine vinegar

35g Castor sugar

50g Sliced shallot or onion

80g Sliced carrot

Red chilli

Garlic

Saffron(optional )

salt and pepper

method

• Sweat shallot in a little olive oil add carrot and continue to sweat until softened,
  then add garlic, chilli and saffron
• Add wine, vinegar and sugar and reduce liquid by half then add rest of oil and
  check seasoning
• Pour hot marinade over fish in a shallow tray and allow to cool chill overnight
  before serving at room temperature.

Alternatively you can fry the herrinhg fillets lightly on both sides before covering with marinade

This marinade will work well with other fish ie mackerel bass grey mullet

Available fom 1st December 2011 until 23rd December 2011

Christmas Party Menu
£15.95 2 courses     £20.95 3 courses

Your party needs to be a minimum of 6 people with pre order confirmed 72 hours in advance

Starters

Vegetable and pearl barley broth

Smoked Haddock Fishcake with Tartare Sauce

Home Reared Pork Terrine with Homemade Chutney

Hot Mushroom mousse with Puy Lentil Salad

Main course

Home Reared Kelly Bronze Turkey with Traditional Accompaniments

Braised Crag Farm Limousin Beef with Root Vegetables and Broadside

Pan fried cod with Creamed Leeks and Crushed Potatoes

Goats cheese and spinach parcels

Puddings

Christmas pudding with Brandy Sauce

Baked Lemon and Sultana Cheesecake

Warm Chocolate and Pecan Nut Brownie with Vanilla Ice cream

British Cheese Plate   (£2.00 Supplement)

To Finish

Coffee and mini mince pies

Prime rump steak with all the trimmings

Including a dessert

Only £13.50pp

Book your table now!