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Ross on Wye really is a lovely town to wander around isn’t it? Historic buildings, the River Wye and river life as well as a very traditional and thriving High Street. What better then after a nice Herefordshire market town stroll, than a nice spot of lunch!
We choose the Wilton Court Hotel overlooking the Wye, where Helen & Richard run a very popular and extremely nice traditional hotel and restaurant. Starters looked great very appetising. A Gin cured salmon Gravlax on pickled beetroot and an Italian meat plate (see The DeanWye reminds me of Tuscany). We really enjoyed the simple classic dish from the lunch time menu of fried Sea bass on greens with boiled potatoes and a beurre blanc sauce. These classic dishes, with fresh ingredients and simplicity at their heart, to let the subtle flavours of each element come through, always work so well if, as we always say, they are done properly!
Buerre Blanc works perfectly with white fish, scallops, other shellfish and vegetable dishes
Finely chop 2 shallots, combine with 150ml white wine and 2 tablespoons of lemon juice in a hot pan and reduce until it’s down to a couple of tablespoons in volume. Add a tablespoon of cream and when it bubbles reduce the heat to low. Cube 250g of butter and add a couple of cubes whilst on the heat and whisk. Turn the heat off and whisk in the rest a cube at a time. Season to taste and serve.
Jamie, the Essex boy, came up with a great method to save your whisking arm. Warm a thermos flask with hot water, empty the water and throw in the shallot reduction (sieve if you want – we don’t) into the hot flask, throw in the butter and put the top on. Shake to emulsify and season. You can keep the sauce warm in the flask while you get on with the other elements of the dish and little shake just before serving. We are thinking picnic BBQ fish now……
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