Gilmour’s potted shrimps, one of our signature dishes,” Jeff the Chef” shares his recipe for Gilmour’s Potted shrimps Have them as a starter or have them at the bar with a crisp Pinot Grigio and some of Jeff’s homemade bread, what could be better!

Potted Shrimps - Ingredients

sole fillet

100 g

butter

250 g

dry sherry

60 ml

double cream

150 ml

shallots

2

egg yolks

2

shrimps

600 g

mace

pinch

Method
• Finely diced shallots and with mace and a little of the butter, sweat on a medium heat in a saucepan, when soft add diced fish and cook through

• Add sherry and reduce to syrup

• Add cream, bring to a simmer and allow to cool

• Add cooled fish etc to a food processor with egg yolks and blend to a smooth puree without lumps

• Add remaining melted butter slowly to mixture to emulsify

• Saute shrimps quickly in butter add to mixture and fold through

• Check seasoning and put into pots and a little clarified butter on top for sheen.

• Keep refrigerated up to three days

• Serve at room temperature to get full flavour and so that the shrimps are easy to spread on crusty bread or toast

• Serve with lemon