Clive has spent most of his working life in the hospitality industry. Starting in restaurants in the Stockport/Manchester area he movedslowly south via Ettington Park, Stratford-upon-Avon, The Lygon Arms, Broadway and Ockenden Manor, Cuckfield. He has now been at The Old Forge in Storrington since September 1988. In addition to the recognition he has received for his cooking skills Clive is also well respected for his expertise in all things wine and particularly in food and wine pairings. He is currently enjoying his tenure as the Chairman of The Master Chefs of Great Britain, an association dedicated to working with schools and colleges to promote professional careers in catering and to further the use of quality British ingredients.
The Old Forge Restaurant
Clive and Cathy moved into The Old Forge in September 1988 and it has been their home and business ever since. Adjacent to the restaurant is The Old Forge Deli and The Old Forge WineCellar. They pride ourselves on the quality and variety of the food they serve. The frequently changing menus, reflect seasonality and make use of a wide range of foods, which, wherever possible are locally produced or sourced from British producers. Their aim is to provide great food and wine for every occasion.
You will need:
Gravadlax
200gm Fillet of Salmon
Mild Mustard
2 bunches chopped fresh Dill
1 tablespoon Caster Sugar
½ tablespoon Salt
1 tablespoon Chopped Capers
Confit of Salmon
4 x 60gm pieces Salmon Fillet
1 tsp salt
pinch white peppercorns, crushed
1 tsp sugar
1 tsp chopped dill
1 tsp lemonzest ( finely chopped)
500ml extra virgin olive oil lto confit the salmon
Mustard Dill sauce
1 tablespoon Dijon mustard
½ tablespoon caster sugar
½ tablespoon white wine vinegar
1 egg yolk
50ml sunflower oil
pinch of salt and freshly ground black pepper
1 tablespoon freshly chopped dill
Method:
Gravadlax
Lay Salmon fillet on a large enough piece of cling film to wrap it in. Brush lightly with Mild Mustard. Mix Dill, Caster Sugar and Salt together and press on to surface of Salmon.
Wrap in the cling film and put into a dish and refrigerate for 24 hours.
To use, remove cling film and drain off any liquid.
Cut very thin slices and then finely chop the slices. Mix with the chopped capers.
Confit of Salmon
Mix salt, pepper, sugar, dill and lemon zest in a small bowl. Add Salmon to this and coat pieces. Allow to marinate for between 30 and 60 minutes.
Heat the Olive Oil in a small pan to 60oC and add the salmon. Temperature will drop so hold the oil at around 45o for 15 minutes. Remove from pan and allow excess oil to drain off.
Mustard Dill sauce
Whisk Mustard, Sugar, Vinegar and Egg together in a bowl. Continue to whisk whilst slowly drizzling in the oil until a mayonnaise like consistency is reached.
To Serve:
Put the Confit of Salmon on the plate with a Quenelle of Gravadlax Tartare and a little of the sauce. Garnish with a small mixed leaf salad. Serve buttered brown bread on the side.
For more recipes from Villeroy & Boch click here