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Two new recipes from Michelin starred chef, Adam Gray

Two new recipes from Michelin starred chef, Adam Gray

Two new recipes from Michelin starred chef, Adam Gray


To celebrate the successful collaboration between Adam Gray and Netherton Foundry at last week's Taste of London Winter Festival, Adam has kindly given us two brand new recipes to share with our friends. We hope you enjoy them.

Pan Fried Pollock With Smoked Bacon And Girolles













4 x 120g Pollock fillets – skinned
150g Piece of smoked bacon – cut into 1cm lardons (pieces)
100g Scottish girolle mushrooms – cleaned and washed
200ml Fresh chicken stock
50g Unsalted butter
10g Curly parsley – finely chopped
100ml rapeseed oil (Adam recommends Mellow Yellow)
8 Baby onions – peeled, pre blanched and cut in half
White pepper
½ Lemon

Heat a Netherton Foundry 10 inch frying pan (or a 10" Crepe pan)  to a medium heat and add half of the rapeseed oil.
Season the pollock fillets on both sides with salt and pepper.
Place the pollock fillets in the frying pan presentation (skin) sides down, gently pan fry until golden brown and then turn over.
Meanwhile heat a
Netherton Foundry 10 inch frying pan to a medium heat and add the remaining rapeseed oil, then add the smoked bacon pieces.
Fry the smoked bacon pieces until lightly coloured, then add the cleaned girolle mushrooms and continue to cook for a further 2 minutes until tender.
Add the baby onion halves to the pan followed by the chicken stock and reduce the chicken stock by half.
Once the chicken stock has reduced by half, stir in the cold butter and then add the chopped parsley. Season to taste.
Remove the pollock fillets from the frying pan and squeeze over the lemon.

To Serve:
Pipe some hot mashed potato in the centre of a serving bowl, place the pan-fried pollock fillet on top and spoon the smoked bacon and girolle fricassee over and around.                                                                                                Copyright Adam Gray 2014

Adam’s Mulled Wine













1 Bottle red cooking wine
50ml Peach schnapps
250ml Orange juice
5g Orange zest
5g Star anise
3g Whole cloves
1 Sprig of fresh thyme
1 Bay leaf
1g Juniper berries
1 Cinnamon stick
1 Cardamom pod
100ml Water
100g Caster sugar
Place all the ingredients in a well seasoned Netherton Foundry cast iron casserole or 8 inch spun iron saucepan 
and bring to the boil.

Simmer gently for 15-20 minutes.

Pass the mulled wine through a fine sieve and serve.                                                                     Copyright Adam Gray 2014 


Click here to find out what Adam and his friends are doing

Or visit him at the Skylon Restaurant



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