Sea Bass Tartar served with a Lemon Zest Confit

Try making Sea Bass Tartar with a Lemon Zest Confit using our delicious recipe

Serves 2

Ingredients

100 g Sea Bass

1 Lime

pinch of salt

handful finely chopped dill

½ tsp finely chopped chilli

2 cherry tomatoes cut in half and gently confit in olive oil

Salad Leaves

1 inch piece of cucumber

Lemon Zest Confit

Method

Finely chop zest of 1 lemon

Squeeze lemon juice out & put aside

Blanch & Refresh zest twice

For the third time place lemon zest into juice

Method for tartar

Dice the skinned, filleted and boned fish into ½ cm small regular shapes

Shape cucumber similarly

Put all ingredients together and mix. Leave between 20 mins and 2 hours.  Use your eye to decide when it is ready.

Brompton's guide to making your own Easter eggs

Ingredients:



500g coating chocolate


Easter egg mould (available from Lakeland, Shrewsbury or Icing Tip, Shrewsbury Market)

          




•      Ensure mould is clean and dust free by polishing with cotton wool.

•                Spoon several spoonfuls of melted chocolate into the mould and keep rotating the mould to run the chocolate right up to the edges.

•                Tip out any excess. Draw a palette knife along the edge of the mould to make sure the edge is straight. Chill for 10 mins.

•                Turn out the egg from the mould; leave the mould over the egg for 5 mins, so that no condensation forms on the chocolate.

•                Repeat for the 2nd half of egg.

•                To stick the two halves together. Heat a baking tray in a hot oven. Remove and hold the eggs onto the tray briefly, until the edges start to melt. Stick them together.

•                You can now decorate with a ribbon, or ice a greeting onto the egg.

•                Alternatively you can use the mould to pipe either squiggles or zig zag lines in a contrasting chocolate. Making sure that the squiggles are cut off using a palette knife to get a good edge.

Attach to the egg in the same way as you stuck the two sides of the egg together.

Tell us how your Easter Eggs went and send us a photo on Facebook!

New courses for 2011

We have a selection of new and inspiring courses to choose from here at Brompton. 

Summer Harvest – Is your garden is full of salad, courgettes, cucumbers and fruit and you don't know what to do with them?  This course teaches you how to make use of everything in your vegetable garden, creating cordials, jellies, syrups and chutneys.

Full day practical course - Wednesday 20^th July - £125

Back to Basics – Improve your knife skills and learn how to make stocks and classic sauces such as bechamel, wine reductions and meat sauces.

Full day practical course – Tuesday 20^th September and Wednesday 2^nd November - £110

Better Baking - Master the art of the perfect sponge, create melt in the mouth pastries and make muffins to die for.

Full day practical course - Tuesday 4^th October - £110

Fantastic Fish Part B - The new Fantastic Fish Part B introduced by chef Richard McGeown will show an additional range of fish and shellfish to allow you to become confident in handling and cooking a whole range of delicacies from the deep.

Fantastic Fish Part A is not a prerequisite to Part B.  Part B provides further opportunity to indulge your love of fish and expand your seafood repertoire.

Full Day Practical course - £155

Breadmaking Part 2 - This course is perfect for those who have already attended part 1 or for those who would like to expand their knowledge of the subject. We will look at the use of yeast in griddle breads and enriched doughs such as crumpets and brioches.

Full day practical course – Thursday 15^th September and Thursday 17^th November - £110