Your Host - The ELVIS Chef - David Elliott


ELVIS' KITCHEN

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David Elliotts Recipes & Tips

METHOD

Place salmon & smoked haddock fillets into a baking tray and cover with warm water, bake in a moderately hot oven around 220c for 8 minutes till cooked. Test with fork by cutting salmon fillet to check it is cookedin the middle.

Drain and allow to cool.

Peel and inch cube potatoes, boil in pan of salted water for 10 - 15 minutes till soft. Drain and allow to stream to evaporate. Place in mixing bowl & mash with 1 oz butter & splash of milk.

Chop spring onions - remove the roots, use the whole of the onion inc. green stem then add to mash.

Wash & chop 1 packet of corriander & add to mash.

Add 4 tablespoons sweet chilli sauce & 3/4 teaspoon of thai green paste in small pieces to avoid getting spots that are hot in the fishcake.

Add cooked salmon & haddock to the mash, mix with large spoon - not a masher - we dont want puree.

Place 2oz flour in a bowl from the fishcake mixture into 6 or 8 ball and roll in flour. Pat down to make flat round fishcakes 3/4 deep and place in fridge for 1 hour.

Make breadcrumbs in a blender add pinch of salt & pepper.

Make an egg wash by adding 3 eggs and 1/2 pint milk into a bowl and whisk for 20 seconds.

Place flour in a separate bowl.

To bread fishcakes, coat first in flour then the egg wash, then the breadcrumbs.

Place on lightly oiled baking trayand oven bake till golden brown, approxx 10 - 12 mins on moderate heat.

TO MAKE SALAD ACCOPNAMENT

Mix sugar with 1/4 warm water

1 tablespoon sesame seeds, 1 tablespoon sesame seed oil, add boiled water and reduce.

Peel cucumber with potatoe peeler, slice in half, take a spoon and deseed slice length ways with potatoe peeler into ribbons.

Rough chop corriander & add spring onions & sugar syrup mixture. Then toss cucmber ribbons in mixture & chill.


Suspicious Minds Thai Fish Cakes

INGREDIENTS

2 x 7oz skinless salmon fillets

2 - natural smoked haddock

4oz flour

1 packet fresh coriander

1 small bunch spring onions

4 tablespoons sweet chilli sauce

3/4 teaspoon thai green curry paste

2 large potatoes

1oz butter & splash of milk

breadcrumb coating

8 slices white or wholemeal bread

3 eggs

1/2 pint milk


SALAD ACCOMPANIMENT

1 packet mixed lettuce leaves

1 punnet cherry tomatoes

1 cucumber

1 tablespoon sesame seeds

2 tablespoons sugar

1/2 pint warm water

2 tablespoons sesame seed oil

6 tablespoons sweet chilli sauce

1/2 bunch fresh corriander

1/2 bunch spring onions



Cooking With The Elvis Chef

TO SERVE

Arrange lettuce leaves on plate and place cherry tomatoes around the edge,

Using hands place a lump of the cucumber in center of the plate and top with warm fishcakes

Sprinkle with chopped corriander

Drizzle sweet chilli sauce around the edge of plate and serve

David & Dyan Elliott

  • The ELVIS Chef -US MALE2:37
  • SUSPICIOUS MINDS3:04

The ELVIS Chef - David Elliott

Kitchen

The ELVIS Chef - David Elliott

Head Chef Chris

Chef Dale

Chef Anthony



Front of House

Dyan

Jacqui

Jade

Jess


Meet The Team