A Brief run though: The Monkfish and Parma Ham Risotto was a dish I used to do a few years back, when wrapping stuff in parma ham was all the rage. Circa 1997! But like I said on the original Instagram post, if it ain't broke....don't fix it. This dish was, and still is lovely. The key here is seasoning. No salt needed with the fish but a nice bit of black pepper will balance it out. Also plenty of lemon in the risotto as well as fresh, flat leaf parsley to perfume the plate.
The Dressed crabs came in from Norfolk. Fresh on the day. What I don't sell today, will go with a lemon and pesto Gnocchi dish tomorrow.
Then there was the Polenta with Spinach, tomatoes and wild mushrooms. This dish was all about putting some simple flavours together. The polenta was made with vegetable stock and mature cheddar. The rest of the dish was all roasted together and served up with some rocket oil and balsamic glaze
It's not Moules Mariniere, because I tend to find that the food police come out and start telling me about how it should or should not have cream in. This was just mussels in white wine, shallots and parsley sauce. Get over it! It was bloomin lush too. Lovely Brancaster mussels were a dream to cook.
Finally the Hake with winter vegetable risotto. This replaced the Monkfish but utilised the same risotto. But I finished it with some roasted butternut squash, celeriac, artichoke hearts and leek. This dish had the Hot, cool and crispness which keeps the taste buds interested. full of flavour, but not too complex. The Hake was fried in butter to help embed the rich flavour.
I hope you like it.....