Simon Rogan, who has several restaurants, one here in London, plus his experimental kitchen and a couple in the Lake District, Roganic, Aulis, London and L’Enclume and Rogan &Co both in Cartmel, the Lake District.
Since the Coronavirus lockdown both he and his executives have taken a 100% pay cut whilst those further down the pay scale are still getting their salary! And in the meantime, the cooks and chefs are still working, providing meals daily at a minimal cost to the locals in Cumbria. That way is certainly a win win situation.
We have eaten at both of the London establishments, Roganic ( Marylebone) one day for lunch and in September en famille at Aulis, the experimental kitchen in Soho. This was an experience in itself and would willing go there again, any takers out there to join us? It only takes 8 people and as we were 7 we had the place to ourselves.
Although I will never cook like the restaurants there is no harm in getting inspiration from them. I bought his book called funnily enough ROGAN and did indeed get inspiration for this fish ( thank you ISH FISH) dish we had for dinner.
In French Cooking there is a sauce ( not really a sauce) called Beurre Noisette. It is heating butter until the milk solids turn brown , hence you can not make this with Ghee as the milk solids have been removed. There is nothing more delicious than Dover Sole with Beurre noisette, ( well maybe Dover Sole with Beurre Noisette and topped with little brown shrimps).
With Simon Rogans recipe, one actually uses the Beurre Noisette to cook the fish.
So simply put, heat about 3-4 oz butter ( half a packet) in a heavy pan and cook until it foams, reduce the heat and cook ( but keep an eye on it, you done want it to burn) for about 10 minutes until it is a very dark brown colour.
It will be very hot, leave to cool somewhat and strain to remove and discard the milk solids. reheat the butter and having dried your fish gently place it in the butter and cook gently for about 15 minutes, skin side down.
You will see when the fish is cooked as the tip side will be white and not translucent. Remove from pan and drain on kitchen paper. Serve with what ever grabs your fancy ( or whatever is left in you store cupboard, or refrigerator.
2 thoughts on “Week Four, Day Four”
I used to love fish with beurre blanc and we had a favourite restaurant in Paris on the Left Bank for this. xox Debby
So many questions….
First, what is exactly is on that very tantalising dinner plate? Is that really Dover Sole (looks very thick for sole but…) and are those potatoes that you have miraculously formed into pods or are those a month’s salary worth of jumbo scallops? Either way, I want some!
Last question…how come you and I have identical white dinner plates? Most of my stuff comes from either America or a charity shop. Odd.
And, of course, I would be delighted to join you at Aulis if you ever need an 8th!
PS I haven’t seen Simon in ages now that he is too famous (and busy) for the likes of us. But his wife and kid visit frequently. Simon once showed my, at his flat in London, how to make an omelette. Best cooking lesson I ever got.
On Thu, Apr 16, 2020 at 11:42 AM oystersandchampagne wrote:
> Oysters and Champagne posted: “Simon Rogan, who has several restaurants, > one here in London, plus his experimental kitchen and a couple in the Lake > District, Roganic, Aulis, London and L’Enclume and Rogan &Co both in > Cartmel, the Lake District. Since the Coronavirus lockdown both ” >