Recipes

Name: Edward Delling-Williams
Address: 16 Rue de la Sienne

Sautéed Sea Aster and Pan Roasted Cod

Serves: 1-2

Ingredients:

Instructions:

Place a large pan over medium-high heat and add half the olive oil. Pat the cod dry and place it into the pan.
Whilst the cod is cooking, peel the garlic and slice it thinly. Add the rest of the olive oil to the sides of the pan surrounding the cod and place in the garlic. Turn the heat down to medium. You don’t want to fry the garlic; you just want to infuse the olive oil (1-2 minutes).
Once the garlic looks cooked, add the sea aster, and gently sauté just enough so that it’s cooked (3-4 minutes).
Flip the cod and cook for another two minutes.
Serve by making a small mound of sea aster and garlic on a plate and placing the cooked cod on top. Squeeze lemon juice and add more olive oil. You can never have too much!

Serves: 6

Ingredients:

Instructions:

Place the chocolate into a bowl and place the bowl over a pan of boiling water, stirring until melted.
As the chocolate is melting, whip egg whites until foamy, then start adding sugar and lemon juice gradually while whisking until stiff peaks form and the mixture is glossy.
Once the soft peaks are there, slowly and carefully pour in the melted chocolate and add a very good pinch of salt, let that mix for a maximum of 30 seconds just so the chocolate is incorporated.
Pour the mixture into a clean cool bowl and into the fridge until set. Its best to leave it overnight but you can check it out in a couple of hours.