Chefs in the lockdown spotlight – Gordon Stott, pub owner and chef
Like many chefs, the first lockdown was a very scary time for him as he was going into the unknown. He asked himself questions like ‘Will the customers come back when I reopen?’ ‘How am I going to keep some money coming in to pay the bills?’ The last thing he wanted was to make losses during the time they were closed.
Stott told the Craft Guild of Chefs: “I said to myself I would be happy to do whatever I can to cover the bills and make sure staff are paid.” He found himself doing all sorts during the first lockdown, including painting, making a herb garden and maintaining the pub.
We are delighted to feature Stott in our lockdown chef spotlight and love this recipe he has shared with us. You can check out more of Gordon’s work over on our social media channels.
Monkfish, Fennel Cream, Pea and Tomato Concasse
- 1 monkfish tail
- 6 slices of prosciutto
- Small bunch of thyme
- 60g butter
- Pinch of salt and pepper
- 1tbsp of oil
· Lay out the prosciutto on a layer of Clingfilm overlapping the slices.
· Season the monkfish and place the tail in the centre. Roll the prosciutto around it, tightly wrap in cling film to make a cylinder.
· Leave to set in the fridge overnight.
· Slice the Monkfish into 2 inch rounds and then remove the cling film.
· Place a pan on a medium heat with oil.
· Carefully place the monkfish in the hot pan and colour all the sides until the prosciutto is golden. Add the butter and thyme and baste for another 2-3 min.
· Remove from the pan and leave to rest.
- 150g butter
- 2 shallots, finely sliced
- 3 fennel, sliced
- 3 cloves of garlic, Finley chopped
- 500ml white wine
- 500ml veg stock
- 500ml cream
- Bay leaf
- Few sprigs of thyme
- 2 tarragon sprigs
- ½ tsp peppercorns
· Start the sauce by cooking off the shallots in the butter until soft (but not coloured).
· Once soft add the garlic, thyme, bay leaf and fennel, cook until soft.
· Deglaze with white wine and reduce by half.
· After the wine has been reduced add the veg stock and reduce by half again.
· Finally add the cream, peppercorns and tarragon, reduce by a third.
· Strain and adjust seasoning.
Pea and Tomato Concasse
- 1 tomato
- 30g fresh Peas
- 1 tbsp finely chopped parsley
- 1 tbsp olive oil
- Salt and pepper
· Place a large pan of salted water on the stove and bring to the boil.
· Add the tomato to the hot water and blanch for 20-30 seconds.
· Refresh the tomato in ice cold water.
· Carefully peel the tomato and cut into quarters, remove the seeds and finely dice.
· Using the salted water, blanch the peas and refresh them in ice cold water.
· Peel the peas from their skins.
· Mix the tomato, peas, oil and herbs.
· Taste and adjust the seasoning.