Â鶹ԼÅÄ

INGREDIENTS
2 fish fillets, boned and skinned - folded into 3 lengthwise
1 Finely diced banana shallot
1 glass dry white wine
2 glasses fish stock
8 white grapes
2 Tbsp Double cream
1-2 Egg yolks
20 g approx unsalted butter plus extra for the pan and parchment paper.

Optional.. 4 puff pastry Fluerons (crescents of baked puff pastry)

METHOD
Place a little butter in a sauté pan and add the finely diced shallot, cook for a minute or so.
Place the folded fillets of fish on top and add the wine and fish stock...cover with buttered parchment paper.
Poach gently till the fillets are cooked but still slightly firm.
Remove and set fish aside covered with the parchment paper to keep warm.
Reduce the cooking liqueur by a third and add the double cream, reduce further, taste and correct seasoning. The sauce should be of a thickness to coat the back of a spoon.
Place the fish on to a plate and drain any extra liqueur into your sauce, sprinkle the grapes which have been cut in half and pips removed, keep warm.
Once your sauce has reached coating consistency add the 20gm of butter in small knobs and shake the sauce till all have been blended.
Add the egg yolk being careful not to boil the sauce as it will split.
Coat the fish and grapes and glaze under the salamander or grill.

Optional - you can decorate with the Fleurons.

Serves 4

INGREDIENTS
125gm Strawberries
125gm Raspberries
425ml Full cream milk
40ml Double cream plus 250ml to finish.
3 Large egg yolks
30gm Caster sugar
1 Teasp Vanilla Extract or paste
1½ Tablsp Cornflour
1 small pot natural Greek yogurt.

OPTIONAL
Shortbread biscuits or Barquillo wafers to serve.

METHOD
Place the milk. Cream and vanilla in a saucepan and bring to a simmer.
Meanwhile beat together the egg yolks, corn flour and caster sugar in a medium bowl.
Pour the heated milk over the egg mix and return to the pan,
Place over the heat and cook until the custard has thickened, do not over heat.
Remove from the heat and cool.
Place the fruit in a liquidiser and puree lightly but do not overdo so that the fruit is a pure liquid, it should still have a bit of texture.
When the custard is cool stir in the yogurt and half of the pureed fruit.
Using 4 glass dishes (or glasses) place a layer of the fruit custard in the bottom, then swirl nearly half of the remaining fruit.
Add another layer of the custard then the rest of the fruit leaving about a little to finish.
Beat the 200mls of cream until thick and pipe or place swirls on top of the top fruit layer.
Finish by dribbling a little fruit puree on the top, a sprig of mint and a short bread biscuit or wafer.