St JOHN A Fishy Feast Instructions
- June 7, 2024
- St JOHN
Table of Contents
A Fishy Feast
Smoked cod’s roe, sourdough
Braised cuttlefish, fennel, aioli
A little gem, tomato, anchovy
Chocolate brownie Eccles cake,
Lancashire cheese
Welsh rarebit
dispatch
15 minutes
Serves 2
In the Box
In the Box
1 Sourdough
2 Smoked cod’s roe
3 Braised cuttlefish
4 Gem leaves
5 Parsley
6 Tomato & anchovy mix
7 Mustard dressing
8 Aioli
| Add ons
9 Brownie
10 Eccles cake
11 Lancashire cheese
12 Sandwich loaf
13 Welsh rarebit mix
14 Worcestershire sauce
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A Fishy Feast by St. JOHN
A pescatarian delight featuring a glorious little selection of some true St.
JOHN classics, from the Bread and Wine favourite Smoked Cod’s Roe to the salad
that saved Fergus’ life, from the long-braised Cuttlefish to the little
cluster of goodies to add to the feast (or to save for breakfast the next
day).
Give the instructions a read through to familiarise yourself with the process
before you start.
- Begin by toasting the sourdough(1), either by placing it under the grill for a few minutes or in the toaster – the choice is yours.
- Dollop the silky smoked cod’s roe (2)onto a plate and serve with the toasted bread. Nibble on this at leisure as you consider assembling your main course.
- For the main course, place a medium-sized saucepan on medium heat. Empty the braised cuttlefish (3)into the pan and warm through for 6-8 minutes, making sure to stir every couple of minutes to avoid catching.
- While the cuttlefish is warming, wash and separate the little gem leaves(4). Roughly chop the curly parsley (5)Place both lettuce and parsley into a mixing bowl and tumble together with the tomato and anchovy mix(6). Dress liberally with the mustard dressing (7)and toss with conviction.
- Serve the braised cuttlefish and express yourself with the aioli dolloped on top, or to the side. Serve the salad on the side, open a bottle of wine and away you go.
Instructions for add ons
Remove all components from the fridge and bring them to room temperature.
The chocolate brownie(9) can be enjoyed at leisure.
The Eccles cake(10) is to be served with the Lancashire cheese(11) – as Fergus
says, “An Eccles cake without some cheese is like a kiss without a squeeze.
For the Welsh rarebit, grill or toast the sandwich loaf (12)on both sides.
Leave to cool just a little, then cover
one side with the rarebit mixture(13) to about 1cm thick pressing and
moulding into the edges with your fingers. Put on a baking sheet and place
under the medium grill for 3-5 minutes until golden and bubbling grilling to
just beyond your comfort threshold. When it comes to eating, irrigation
channels are essential: make a gentle criss-cross pattern on your hot rarebit
with a knife, creating the perfect floodplain for the Worcestershire
sauce(14).
*We should note that it’s entirely up to you where within the meal you eat your Welsh rarebit. As Fergus will tell you, the joys of a rarebit are not confined to just one course.
That’s it, sit down and tuck in! Don’t forget to share your creation with
@thedishpatch@st.john.restaurant
Ingredients
Sourdough: flour ( gluten ), water Smoked cod’s roe: smoked cod’s roe (
fish ), bread ( wheat flour), milk ( milk ), lemon juice, extra
virgin olive oil, salt Braised cuttlefish: cuttlefish ( mollusc ),
shallots, garlic, thyme, bay leaf, balsamic vinegar ( sulphites ), fennel,
white wine ( alcohol , sulphites ), salt, pepper
Gem leaves: little gem leaves
Parsley
Tomato and anchovy mix: garlic, olive oil, mustard , tomato, anchovy (
fish ), capers
Mustard Dressing: Dijon mustard , white wine vinegar ( sulphites ),
extra virgin olive oil, garlic, lemon juice
Aioli: pasteurised egg yolk, extra virgin olive oil, garlic, salt, pepper
Brownie: eggs , sugar, 75% Valrhona chocolate ( milk ), butter (
milk ), hazelnuts ( tree nuts ), almonds ( tree nuts )
Eccles cake: butter ( milk ), wheat flour, salt, water, dark brown sugar,
currants, allspice, nutmeg, caster sugar
Lancashire cheese ( milk )
Sandwich loaf: flour ( gluten), water
Welsh rarebit mix: butter ( milk), wheat flour, cayenne, mustard
powder, Guinness (alcohol, barley ),
Worcestershire sauce ( fish , sulphites ), grated cheddar ( milk )
Worcestershire sauce: distilled white vinegar ( sulphites ), molasses,
sugar, water, salt, onions, anchovies ( fish ), garlic, cloves, tamarind
extract, natural flavourings, chilli pepper extract
Allergens – For allergens, including Cereals containing Gluten, see
ingredients in bold. Made in a kitchen that handles all 14 allergens.
Storage – Keep all bread in a cool, dry place and transfer all other
components to the fridge as soon as received. Ensure all chilled items are
cold on arrival, do not eat if warm.
Got a question? Email us at
support@dishpatch.co.uk
Same time next week? Browse the rest of our menus at
dishpatch.co.uk