MENU dorset issue 25 MENU25.dorset pdf issue 25.final | Page 54

Head Chef Richard
Hinde (right) is helped
by Sous Chef David
Goodman (left).
ROULADES OF PLAICE WITH PORTLAND CRAB
Go to The Heights Hotel for the view but try dragging your eyes
away from Richard Hinde’s locally sourced seafood classics
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It’s well-named, The Heights Hotel, being perched on the summit of the Isle of Portland.
The view is panoramic, to put it mildly, but your eyes will also be drawn to the top quality
food on offer from Head Chef Richard Hinde. He’s been delighting diners at The Heights
Hotel for over 11 years with his locally themed cuisine which makes the best of the brilliant
local produce…
“For the summer season, I have chosen a simple but fresh and tasty fish main course.
This is a light main course you can enjoy dining in our bistro overlooking Chesil Beach
and Lyme Bay, paired with a crisp bottle of Sancerre, followed by my legendary cappuccino panna cotta this makes for the perfect
evening! The fresh plaice is from M&J, landed in local waters. The fresh crab from S&W Shellfish on the Isle of Portland. While fruit
and vegetables are from Graingers in Dorchester and dairy products are from Craig’s Farm in Osmington.”
Ingredients Method
Roulades of
plaice mousseline
1 whole plaice – filleted
2oz (57g) Portland crab
1 egg
Half a cup of cream
Salt & pepper
1. In a blender, put in the
picked crab meat from Lyme
Bay, mix with the egg, a little
salt & pepper, and half a
cup of Dorset cream and a
fillet of plaice, this makes the
crab mousseline. The plaice
will help to make it a stiffer
mousseline which will hold in
the roulades.
Presentation
Ingredients Method
Smoked salmon &
dill potato cake
7oz (200g) Desiree
potatoes, peeled
10oz (280g) chopped smoked
salmon
1 knob of butter
2oz (57g) plain flour
Dill – to taste
Sea salt
1 free range egg
Lay out 3 fillets of plaice. Put a
spoonful of the mousseline at
the end of each fillet then roll
it into roulades, steam for 7-8
minutes (you can also poach
or grill).
1. Boil the potatoes until cooked
– drain well
2. Add the smoked salmon & dill
with the salt, butter and egg, mix
together well.
3. Divide into 3- 4 balls and pat
flat into flat rounds.
4. Flour the potato cakes then
seal off in a nonstick frying pan
for 2-3 minutes on each side until
golden brown then finish in oven
at 180°C, gas mark 4, for 6-7
minutes.
Dorset Coastal Cheddar
cheese sauce
1. 100ml of white wine
2. 200ml of Dorset cream, reduce
on the hob then add 2oz (57g) of
Coastal Cheddar.
Presentation
On your plate put a potato cake
in the middle, place the roulades
neatly around, surround with minted
garden peas, spoon the cheese
sauce over the roulades, top with
steamed baby spinach leaves and
a slice of lemon, then serve
www.menu-dorset.co.uk