Cod (or any white fish)
For the Fish I just lay the fillets on a baking tray, slice a lemon and lay on the tray, dot with butter, and sprinkle with salt, cover with foil and bake in a hot oven 210 for about 15 minutes
with Beurre Blanc
¼ glass of white wine vinegar
1 glass of good white wine (only the type you'd drink)
a pinch of rock salt
a pinch of black pepper
¼ glass of chopped shallots
200g cubed cold unsalted butter
Half the juice of lemon
In a large saucepan bring the wine, vinegar, shallots, salt and pepper to the boil and reduce by half, strain and pour back in the pan, bring back to the boil and add a few cubes of butter all the while whisking, continue whisking in the butter until its all added, squeeze in the juice of half a lemon, stir in a few capers and spoon over the fish.
Chocolate and Banana Paris Brest Cakes
200 g plain flour
150 g cubed butter
350 ml water
1/2 teaspoon of salt
A few Flaked almonds
Place water and butter in a saucepan heat gently till butter melts
Sift flour 3 times with salt
When butter has melted turn up the heat bring to the boil,
Then turn off the heat beat in flour with a wooden spoon,until a firm paste and comes away from the edges.
Tip on to a plate to cool, (about 10 mins) then beat in eggs a teaspoon at a time start with a wooden spoon.
Then transfer into a freestanding mixer and continue to beat until smooth and silky.
Spoon into a piping bag, pipe 9 rings onto prepared baking trays,then repeat twice more, then pipe 9 blobs, sprinkle with flaked almonds to make the tops, cook in a preheated oven @ 180 for 30 mins, once risen and golden brown make small holes and put back in the oven for 5 mins to dry out.
For the Chocolate and banana filling
200g dark chocolate chopped into small pieces
200ml double cream
2 chopped banana's
Bring the cream to the boil and then tip in the chocolate, stir until silky smooth, fold in the banana pieces and put to one side to firm up slightly.
300ml double cream
a little grated chocolate
Whip 300ml of double cream and spoon into a piping bag fitted with an open star nozzle.
To assemble, Spoon the chocolate and banana cream into the centre of the cakes, pipe around with the whipped cream, fill the choux buns with cream, sprinkle grated chocolate over each cake and top with the choux bun