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Soups & StartersMeat


kindly supplied by Mark Robertson The George Hotel


2 large red potatos, scrubbed but unpeeled
400g fresh girolles, cleaned and trimmed
100g unsalted butter
100ml milk
2 tablespoons, sunflower or vegetable oil
4 cod pieces each about 200g
100g of cooking chorizo
10g of Shiso cress to garnish


Put the whole unpeeled potatoes in a pan of cold salted water. Bring to the boil, then turn down the heat to a simmer and cook until soft (about 30 minutes to an hour, depending on the size).While the potatoes are cooking, brush, clean and trim the grilles

Melt 30g of the butter in a sauté pan, add the garlic and cook without allowing it to colour for a minute or so. Add the mushrooms and chorizo, gently toss without frying, cook gently for a couple of minutes. Take off the heat and keep to one side.

Peel the potatoes as soon as they are cool enough to handle, and put through Avery fine sieve. Put back into the pan and beat in half the reaming butter and warm milk. Season with salt only.

Meanwhile heat a non stick pan and pour the sunflower or vegetable oil in. Season the fish and put into the pan skin side down. Cook until the skins turn golden brown and crunchy and you can see the flesh has turned from translucent to white and opaque almost to the top. Turn over and turn off the heat

Spoon some of the potato puree into the centre of each of your serving plates, arrange the mushrooms around it and place fish on top.


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