Paul Peters, head chef at The Black Swan Hotel, Helmsley - Pan Fried John Dory recipe
PUBLISHED: 14:44 28 October 2011 | UPDATED: 20:13 20 February 2013
Paul Peters, head chef at The Black Swan Hotel, Helmsley, North Yorkshire
Set in the picturesque North Yorkshire market town of Helmsley, The Black Swan, once a traditional coaching inn with a history dating back over 500 years, has been carefully and thoughtfully transformed into a homely boutique hotel combining luxury escapism with romantic charm.
It is Tardis-like, being much bigger on the inside than it appears on the outside, with 45 elegant bedrooms complementing the hotels elegance and style.
It is fair to say that food is a very important part of the Black Swans business. It is one of only 30 hotels in the UK which featured in the Michelin guide when it first launched in 1911 and 100 years on, is still included today. What some folk may not have guessed though is that the creative force giving seasonal, Yorkshire produce a modern twist is Australian-born chef, Paul Peters.
The intimate Rutland Restaurant has two AA rosettes and offers three distinct menus, all using ingredients sourced from within 30 miles of the hotel: The table dhte menu changes every month in order to take advantage and make full use of seasonal produce.
Providing excellent value, the menu offers traditional British dishes brought up-to-date with contemporary continental and Asian twists. The restaurant also offers the a la carte menu which changes with the seasons and the signature menu which is created using the regions finest produce.
Peters joined The Black Swan in March 2009 following a decade of working for some of the finest hotels and restaurants in the UK, including The Lygon Arms (part of the Savoy group), Raffles Browns Hotel, Millennium Hotel Knightsbridge, MPW Brasserie and counting John Burton Race as one of his mentors. At Swisstel The Howard, in London Peters was awarded 3 AA rosettes.
The previous decade had been spent in home-town Sydney, by and large, with a four year college training and apprenticeship, followed by valuable years perfecting his craft at some of the citys best restaurants and also in The Victoria Hotel, Hunter Valley.
The Black Swan Hotel
Market Place, Helmsley, York
YO62 5BJ. 01439 770466
Pan Fried John Dory Recipe
Pan Fried John Dory, Caramelized Cauliflower Puree, Cauliflower Florets, Hazelnuts, Shallots, Chives, Jerez Vinegar Dressing
Ingredients: 2 Cauliflowers; 1 White onion; 200ml Double cream; 100ml Oil; Salt and pepper
Method: Cut the cauliflower into small pieces and finely chop the onion. Heat the oil in a large pan and add the onions and cauliflower and cook on medium heat till all cauliflower is a nice brown colour and then add cream. Reduce heat till cream is just simmering. When cauliflower crushes easily with a spoon, take of heat and put in blender and blend till smooth.
Cauliflower and Xeres Vinegar Dressing
Ingredients: 200gm Cauliflower florets; 200gm Peeled crushed hazelnuts; 100gms Chopped shallots; 100gms Chopped chives; 200ml Vegetable oil; 10ml Xeres vinegar
Method: Place the oil in a pan, heat gently and then add the cauliflower florets. Fry till golden brown, take from the stove and strain off the excess oil but keep the oil for the hazelnuts. Once cool, place the cauliflower florets in a container in the fridge. Place the oil in a pan with the hazelnuts and slowly heat up, fry till hazelnuts go a light brown in colour, then remove from heat and allow to cool to room temperature.
Store in a sealed container until needed. When needed, take the hazelnuts in oil and add the florets, vinegar and shallots. Add chives just before serving.
To Serve: Heat up puree gently in a pan, place cauliflower garnish in another pan and heat gently, place frying pan on the stove and add a little oil, when pan is hot place John Dory fillets in and cook for three minutes, turn, fillets should be golden brown, once cooked take fillets out and place to the side. Place three spoons of the puree on a plate and scatter the garnish around, place the John Dory on top of the puree and serve.