A dish that epitomises what the menu at The Barley Mow is all about. Classics done very, very well and with a dash of opulence thrown in. This is definitely one of our favourites.
2 x 454-600g Dover Sole
70g Butter
1/3 Bottle Champagne
100g Shallots, Peeled and Sliced
170ml Fish Stock
170ml Whipping Cream
1/2 clove crushed Garlic
A pinch of Cayenne
1/2 tsp Maldon Sea Salt
5g Chervil Stalks
1/2 tsp Chives
1 tsp Parsley Stalks
Sea salt and black pepper and olive oil for cooking
To Finish
5g Chervil, finely chopped
85g Muscat Grapes, peeled and deseeded
Festive indulgence in every bite. Our Pork Terrine steals the spotlight for those feasting occasions in #Belgravia #LondonPubs #CubittHouse
Let the countdown to Christmas begin! 🎄 @thealfredtennyson
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Friday afternoons call for the rich notes of red wine and the home comforts of @the_coachmakers 🍷 #CubittHouse #Marylebone #LondonPubs