Prep time:

Cooking time: 15 minutes

Total time:

Serves: 4

4 Fillets of Halibut

30g Water

25g Lemon Juice

40g Finely Diced Cold Butter

10g Vegetable Oil

100g White Crabmeat

100g Brown Crabmeat

50g Cooked Clams

1 Lobster Tail, chopped

At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager’s Cookery School in Tunbridge Wells. Here he shares inspiring recipes sure to impress even the foodiest of friends...

Herb Crust:

  • 160g fresh white bread crumbs, crusts removed
  • 80g Gruyère
  • 60g chopped parsley
  • 10g chopped thyme
  • 110g soft butter
  • salt
  1. Place everything in the blender and blend until smooth.
  2. Place between 2 sheets of silicone paper and spread thinly as possible.
  3. Freeze on a flat tray and cut from frozen as needed.

Tomato Garnish:

  • 4 cherry tomatoes
  • 1 garlic clove, finely sliced
  • 4 sunblush tomatoes
  1. Cut the cherry tomatoes in half.
  2. Place a slice of garlic on each tomato half.
  3. Season with salt and place in an oven at 65°C and cook for 2 hours.

 

  • words:

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...