20

We put Musa’s Head Chef Andrew Gray Under the grill…

What made you decide to become a chef? I’d always taken a great interest in cooking and food from a young age, but I think I became a chef because both my father and my school teachers told me not to!

How would you describe your style of cooking? At Musa it’s all about simple, seasonal food, drawing on cooking techniques and flavours from around the world.

What’s your favourite bit of kit? I wouldn’t say I have a favourite bit of kit, but I do appreciate good kitchen team. Give me a chef who can use a knife rather than a £1000 food processor any day!

How do you feel about social media reviews & feedback? It is good to get more regular feedback. It makes you aware of what your customers enjoy, like and dislike. It also shows where you need to make improvements. I don’t always agree with people’s feedback but everyone is entitled to their
own opinion.


 

 

20a

Andy’s Pan fried wild sea trout, with wild garlic mash, British asparagus, warm crayfish, caper & chive butter

Ingredients  (Per person):
A 6 or 7 Ounce sea trout fillet, wild if possible. Score the skin.
A handful of crayfish tails
A portion of mashed potato, made to your usual recipe
3 blanched asparagus spears
Butter 25g
Olive Oil
Salt & Pepper
A bunch of wild garlic leaves
1 Lemon
A dozen capers (Drained and Rinsed)
10ml good white wine

Method:
Puree the wild garlic with 10/15ml of olive oil, add this to the mashed potato and add salt and pepper to taste if needed. Blanch the asparagus in boiling salted water for 1 minute.

Pan fry the trout skin side down on a medium heat for 5 minutes, flip the fish for 30 seconds onto flesh side, cook for a further 30 seconds then remove the fish from pan.

Add the asparagus, crayfish tails and capers to trout pan, deglaze with white wine, then add 25g chilled unsalted butter. Once the butter has added shine to sauce, check and add seasoning to taste, before adding a squeeze of lemon juice and a sprinkling of chopped chives. Serve and enjoy.

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