Supper recipe for you to try

Hi here is a quick and simple recipe for you to try at home over valentines week end, hope to see you soon in the restaurant where you can sample some more of our delicious recipes!!

This recipe is for 2 people, depending on your appetites but could be a very nice starter to your meal for 4 people maybe without the mash.

Sand dabs are rarely used by some chefs on their menus, preferred by plaice, lemon sole and other flat fish. In my opinion this is a shame as they are wildly available and are a great alternative to their cousins. They are very tasty and inexpensive. I hope you will see my point when you try this recipe.

Grilled Local Sand Dabs with Caper and Dill Butter Served With a Wholegrain Mustard Mash

Ingredients


4 x 300/400grms Sand Dabs Gutted Gilled and Cleaned
100grms x Salted Butter
300/400grms pp x Potatoes
12 x Sprigs of Dill
½ x Bunch of Chopped Parsley
100grms x Capers
150grms x Salted Butter
1 x Cup of Flour
¼ x Cup of milk
2 x Table spoons of Olive Oil
1 x Table Spoon of Wholegrain Mustard
Pinch of each Salt and Pepper


Method


For the Potatoes

From cold water boil the potatoes for 20/25 minutes, drain in a colander and place this over the hot sauce pan, the extra heat will dry the potatoes out nicely. Place the potatoes in a bowl with 50grms of the butter, salt, pepper and the wholegrain mustard and the milk. Mash or beat in all ingredients until smooth. The chopped parsley should only be added just before serving; this will keep the parsley from discolouring and will have a much fresher taste.

For the Fish

Lightly dust the dark side of the each fish shaking off any excess flour and place on a greased baking tray, flour side down. Brush the fish with the olive oil and place under a medium to hot pre-heated grill for 8/10 minutes. Lift each fish off the tray and arrange on a plate head to tail.

For the sauce

This should take no more than 30/45 seconds. Heat a frying pan up on a medium to high heat, add the remaining butter cut into small cubes to the pan, gently shaking the pan without lifting off the heat until the butter starts boiling and turning a nutty brown colour, throw in the capers and remove from the heat, sprinkle in the chopped dill and mix together. Spoon the sauce equally over the dabs and immediately serve with the mash………..Enjoy!!

Valentines @ English's

Just to remind you that places are now limited on Sat 13th & Sun 14th Feb. We will be offering our full a la carte menu including lobsters, dover soles, scallops, crab, oysters, and our famous luxury seafood platters.

Just to remind that our £10 Winter Menu will not be available on these two days.

Private Dining @ English's

Just to let you know that we offer private dining packages ranging from 12 - 40 guests with exclusive use of our three, 1st floor Edwardian stlye dining rooms. We do not charge for room hire.
Please find below an example menu.

English’s Party Menu

Selection of Breads, smoked mackerel pate, butter

Starters

Clam and corn broth , with chopped parsley and double cream

King prawn and avocado, wrapped in a lemon and dill crème fraiche, served on a baby leaf Salad

Warm smoked salmon and ricotta cheese Tart served with caviar tapenade

Pan fried king scallops with garlic and caper butter

Main Courses

Roasted whole sea bass, fennel and vermouth cream

Baked fresh salmon fillet , pesto crust, served with a rich tomato sauce

Medallions of pork tenderloin, Sussex blue cheese and cider cream

Spicy mixed bean and vegetable cottage pie glazed with Gruyere cheese

All main course are served with;

French beans, Chantenay carrots and new potatoes

Desserts

Rich Chocolate Mouse and Chantilly Cream

Raspberry Crème Brulee

Mixed Ice Cream

Selection of Sussex Cheeses

Choice of coffee, tea and tisane

£25 .00 per person

New Pudding Menu

New Desserts

Just to let you know we have added two new desserts to our menu

Raspberry Creme Brulee

Pear poached in Prosecco with winter berry sorbet

both £5.00

If you prefer a savoury end to your meal why not try our

Oyster rarebit - oysters gratinated in an ale, mustard and cheese sauce on toast

see you all soon

Winter Two Course Menu - £10

English’s Winter two course menu

£10.00!

available all day every day*

Add a glass of
Tierra Antico Chardonnay
for only £2.95*
or a glass of Prosecco
for £3.95*

*These special prices are only available when ordering
the winter two course menu
(Subject to availability - Prices correct at time of printing)

Happy New Year

Happy New Year from all @ English's

I would like to thank all our customers for their wonderful support in 2009. I look forward to seeing you all very soon and welcoming you back to English's in 2010.

Our General Manager, Jonathan Spiers, leaves us today after many happy years @ English's. He remains a true friend to both the team here and with many of you. We would all like to wish him the best of luck in his new project and look forward to seeing him dining with us soon.

We wish you all a "Happy New Year"