Sunday, 22 June 2008
Hake with Parsley Risotto, Confit Chicken Wings and Chicken Jus
I'm not one to buy cookery books and then just leave them on a shelf to gather dust. There are so many dishes that I want to cook from Essence but many of the ingredients are hard to come by, not just things like ground elder and lovage, but also freshwater fish such as zander. The Champignon Sauvage dish of Zander with a Snail and Ground Elder Risotto, Confit Chicken Wings and Chicken Juices intrigued me so much that I just had to give it a go, albeit minus a few ingredients. I substituted hake for zander and parsley for ground elder and I made a lovely chicken jus which went surprisingly well with the fish. The snails would have been a wonderful addition, however despite having what seems like the entire world population of snails in my garden, I couldn't quite bring myself to prep and purge them for my dish.
Posted by Pete at 17:04