Mark Hitchcock head chef at the Old Lodge, Malton - Sea bass with Coriander, Chilli, Lime and Ginger

PUBLISHED: 09:30 24 November 2011 | UPDATED: 20:21 20 February 2013

Mark Hitchcock head chef at the Old Lodge, Malton - Sea bass with Coriander, Chilli, Lime and Ginger

Mark Hitchcock head chef at the Old Lodge, Malton - Sea bass with Coriander, Chilli, Lime and Ginger

Mark Hitchcock is head chef at the Old Lodge, Malton near York he shares his recipe for Sea<br/>bass with Coriander, Chilli, Lime and Ginger

Mark Hitchcock is a family man with two young children and is a keen cyclist. He is the first to admit that balancing a demanding career with a
fulfilling home life is a huge challenge but he loves his job.

His enthusiasm and that of his team shows through in the consistently top quality and creative food that comes out of the kitchens. The responsibility is great because dining at the Old Lodge has a lot to live up to.

One glimpse of the grand Tudor facade and beautifully manicured lawns
of the hotel and youd be forgiven for thinking that the staff and service could be a little on the snooty side. But nothing could be further from the truth.

The staff are among the friendliest you will find anywhere in one of the
most welcoming counties in England and the warm welcome that you receive will encourage you to relax, unwind and forget the daily grind for a little while.

People dont stay at the lodge for peace and quite alone, however. The
food served plays a major role. There are three menus: the bar menu, the restaurant menu and the daily specials board offering plenty of choice. The hotel encourages guests to mix and match between the menus and invites you to eat wherever you feel comfortable.

Ingredients are seasonal and locally sourced. All the chefs are encouraged to showcase their own recipes on the evening menu which has recently featured such tempting delights as scallops wrapped in Parma ham and drizzled with a little lemon oil, or a decadent warm butter-bean and chorizo salad with a basil dressing.

For a main course, guests have enjoyed duck, served rose pink with a
plum jus or medallions of pork with fresh apricots and cider in a fresh sage sauce, served on a potato rosti. Desserts served have included Bakewell tart served warm with creamy custard.

And although only a few moments troll from Malton town centre, the
hotel is quiet and serene and has 20 luxurious bedrooms, many with four
post beds.


Old Lodge Hotel
Old Maltongate
Malton
North Yorkshire
YO17 7EG
01653 690570
theoldlodgemalton.co.uk

Sea bass with Coriander, Chilli, Lime and Ginger



RECIPE: Sea bass with Coriander, Chilli, Lime and Ginger


INGREDIENTS:


2 sea bass fillets

15gms butter

1 fresh red chilli

2gms fresh ginger, finely chopped

3gms fresh coriander

lime juiced and zested

3 cooked hot new potatoes

1 dessert spoon light olive oil

METHOD: Score sea bass fillets with three cuts across half way down and
season the skin side. Heat a frying pan until medium hot, add oil. Place fish into pan skin side down, cook for three minutes until skin is slightly crispy. Turn fish over. Add butter, ginger, chilli, coriander and lime and cook for a further two minutes. Dont overcook!


Take a plate, put new potatoes in the middle and crush them a little.

Place fish on potatoes; pour over butter, coriander, ginger and lime.


SERVE: This dish goes well with green beans and your favourite dry white
wine. Tuck in and enjoy.




The print version of this article appeared in the December 2011 issue of Yorkshire Life

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