Breaking News

Thought I’d let you know about the newest addition to our oyster menu – the succulent, delicious Cornish Native Oyster.

Our Cornish Native Oysters are naturally harvested on the Port of Truro Oyster & Mussel Fishery. They are gathered by hand hauling traditional, small dredges onboard the Alf Smythers and oyster punts Badger & Peter Mayes. Then they are graded to perfection by eye, purified in an approved environment, packaged personally by the crew and delivered to us by reliable fish merchants to ensure the freshest possible, top quality product for you.

A New Recipe

Grilled fillets of line caught sea bass, sautéed ratte potatoes, curly kale and salsa verde

Main Course - serves 4

Ingredients;
4 x 150 / 180g line caught sea bass fillets,
1 x kg ratte potato (or similar new potato)
200g curly kale
50g soft butter
Olive oil for frying
Seasoning

Ingredients for the salsa verde

100g flat leaf parsley
50g basil
50g Mint
50g coriander
4 x anchovies
2 x clove of garlic
1 x tea spoon Dijon mustard
1 x tea spoon chopped capers
50 ml red wine vinegar
Juice of 1 lemon
100ml olive oil

Method;

Pre make the salsa verde by roughly chopping all the herbs
Blend (In food processor or by pestle and mortar) the anchovies, garlic & capers
Add the herbs and pulse the blender
add olive oil, Dijon mustard, lemon juice and red wine vinegar
Continue to blend until your desired consistency is reached
set aside or chill in fridge

Place the potatoes in a pan of slated water and bring to the boil
Simmer until the potatoes are cooked through
Drain, cool and slice the potatoes into 1cm discs

Ask the fishmonger to prepare the bass fillets by scaling and removing the pin bones
Smear both sides of each fillet with soft butter and season with salt and pepper
Place on a baking sheet skin side up and grill on a high heat until the skin starts to colour and blister, then place the tray on the bottom shelf of the grill to continue to cook for a further 2 – 3 minutes

Meanwhile, season and shallow fry on both sides, until the potatoes start to colour
Remove the core stem from the kale and add to the pan of potatoes
Toss the ingredients a couple of times until the kale is wilted

Place the potatoes and kale on the middle of the plate, place the fillet of bass on top, presenting the crispy skin
Spoon the salsa verde over the top and around the plate

December Deal

Just a quick note for my faithful followers – during December we will be giving you vouchers with your bill that entitle you to special discounts during January and February. There are only a limited amount of these vouchers available so don’t delay – book your table today ;-)

January Madness

The voucher entitles you to

£10 off your bill

when you spend £50.00
during January 2011.

- Terms and conditions apply

February Freebie

The voucher entitles you to a

Free Glass of
Carpene Malvolti Prosecco

with any main course ordered from our
a la carte menu during February 2011.

- Terms and conditions apply

A Recipe for success

A recipe for you to try, from our esteemed Head Chef :-

Recipes to serve 4 starters;
King scallops with a grilled apple & fennel salad

Ingredients;
12 x Large King Scallops
1 x Fennel Bulb
2 x Apples of your choice
25ml Whisky
Juice of 1 lemon
Olive oil
Seasoning

Method;

1. Core the apples and cut each into 8 pieces
2. Pre heat a grill pan or griddle plate on a high heat
3. Place apples into pan and cook until scored on both sides
4. Place apples into a bowl and douse in whisky
5. Thinly slice the fennel using a knife a mandolin and set aside
6. Add fennel to the cooled apples
7. Add double the amount of olive oil to the lemon juice
8. Add seasoning to taste
9. Sear the scallops in pan or on griddle for 2 minutes each side on high heat
10. Remove when caramelised
11. Arrange salad of fennel and apple on the plate and top with 3 scallops
12. Drizzle with lemon dressing over and around the plate

TOP TIP - Ask the fishmonger to clean and prepare your scallops

Hurry, while stocks last

Just a quick update to inform you all about our fantastic new wine of the month.

Domaine de la Guicharde Côtes du Rhône Blanc Autour de la Chapelle 2009

17.5cl Glass: £5.95
50cl Carafe: £15.45
75cl Bottle: £20.95

(50% Viognier, 25% Grenache and 25% Marsanne)

With rich aromas of ripe white fruit, a hint of aniseed from the Marsanne, and shades of apricot from the Viognier, this wine is rich and harmonious, with a subtle, dry balance on the palate.

This is every thing you’d expect from a Côtes du Rhône Blanc, a big wine, perfectly suited to chase away the winter blues.

Food paring: This wine will go with any food that deserves a big, full bodied white wine, from fish, to creamy sauces, to vegetables. I would suggest the Sautéed baby squid with crispy polenta, spicy sausage and roasted tomato sauce or even our Wild halibut with tiger prawn, squid, basmati rice, seasonal vegetable and a Thai green curry sauce – but that’s just me – why not come round and make up your own mind.

I love it and highly recommend it.

Ta

a

Did You Know

As my ardent followers will tell you, I have been known to impart knowledge, diligently plagiarized from the internet, and with that in mind here follow some mildly interesting facts about sea creatures

The lobster’s brain is in its throat, its nervous system is in its belly, it listens with its legs, it tastes with its feet, its teeth are in its stomach and its kidneys are in its head.

Dolphins sleep with one eye open.

A group of sea jelly fish is called a 'smack'

A person that studies fish is called an ichthyologist

A shark is the only fish that can blink with both eyes

A pregnant goldfish is called a twit.

It's against the law to catch fish with your bare hands in Kansas

Most lipstick contains fish scales

The oldest known goldfish lived to 41 years of age. Its name was Fred.

The starfish is one of the only animals who can turn its stomach inside-out.

Male seahorses can become pregnant. Male seahorses carry their eggs in a brood pouch below the abdomen.

Breaking News

As of Wednesday next week there will be a few changes to our menu – for full details please consult our Website for up to date menus.

I would just like to draw you attention to our new 7 course tasting menu that our very talented Head Chef, Gavin, has come up with. Please be aware the menu is almost finalized – however – whilst our Head Chef is very talented he does also like to make last minute changes just to keep us on our toes!

7 course Tasting menu £ 40

Oysters, lemon and dressings

.
Scallops, grilled fennel, pancetta, roasted garlic and thyme dressing

.
English's octopus, grilled flat bread

.
Gin and tonic granita

.
Plantation free-range pork fillet, duck fat roasted potato, salsa verde

.
Locally line caught turbot fillet, cappers, tomato, Yukon Gold potato gnocchi

.
Apple brullé, apple crumble parfait and salted caramel sauce

So, for something more than just a little bit special – why not book a table today?

Reservations t: +44 (0)1273 327980

email: book@englishs.co.uk