Recipe with: The Swan Inn, Manningtree

AT THE beginning of 2008 The Swan Inn re-opened its doors after an extensive �180,000 refurbishment. Now owned by Lancelot Taverns, it has a larger bar area for customers to enjoy the new luxurious surroundings of the stylish restaurant. With two new top chefs and a new general manager, The Swan Inn is hoping to bring a taste of London's West End to the region. Head chef and part-owner is Jason Shellum, a double AA Rosette chef whose CV includes time at Le Talbooth.Working alongside him is John Beardsworth, formally head chef of The White Hart in West Bergholt. Together they are creating a varied menu of excitingly-presented cuisine from fresh fish and vegetarian selections to seasonal game and traditional dishes. Here Jason and John share with you their recipe for red snapper.Pan-fried red snapper on a wild mushroom and tarragon risotto accompanied with chargrilled asparagusIngredients 4x 8-10oz fillets red snapper40g wild mushrooms8 sprigs of tarragon200g risotto rice20 asparagus spears1 onion2 cloves of garlic100ml double cream100g butter1 1/2 pints of vegetable stock seasoning

Method1 Finely chop the onion and garlic and sweat down in a pan. Add the mushrooms and lightly fry. Add the risotto and slowly add the vegetable stock until al dente. Remove pan from the heat2 In a separate bowl whip the cream to a soft peak3 Place the asparagus into boiling water for 2-3 minutes. Take out, refresh and leave to one side4 Season the snapper, face skin side down in the hot pan for around 90 seconds for each side then place in the oven at 375F5 Meanwhile put the risotto back on the heat and fold in the whipped cream and add the butter and fold in. Season to taste and add the chopped tarragon6 In a hot griddle pan sear the asparagus for 30 seconds7 Now have some fun arranging the dish to impress your dinner guests


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