Mark Hix's Scallop Mornay
A Simple but delicious Scallop Mornay recipe created by Mark Hix.
Congratulations Mark, it definitely brings me JOY - and so it can bring you some too, I have kindly been given permission to share the recipe here.
As soon as I saw Mark was combining scallops and Black Cow cheddar I was hooked, I visited the distillery a couple of years ago and sampled food made with both the vodka and their cheese, I'm a big fan of both.
It is a simple recipe but as it uses quality ingredients it doesn't need complicated chefy techniques.
Sparkling Wine (alternatively you could use cider or white wine)
Firstly make some mash potato, season with salt and pepper and butter add approximately half of a grated Black Cow Cheddar. Pipe the potato into the shells using a piping bag or improvise like Mark does leaving the centre for the scallop. Keep warm in the oven.
Poach scallops in your chosen liquid for 30 seconds, remove the scallops and set aside continue to reduce the liquid until there is almost nothing left, add cream and grated cheddar.
Add the scallop to the centre of the potato, cover with the reduction and add more Black Cow Cheddar. Return to the oven for a couple of minutes until bubbling, add more cheese to make it really cheesy!
Head to the Black Cow website and watch the video of chef Mark producing the dish himself if you need more visual detail. Whilst you are there add a bottle of their milk vodka in your basket to go along with the cheese you will need to create this recipe.
Lockdown has been tough for everyone including hospitality, some businesses may not reopen, but maybe we have all been given the time to rethink and see what really works, Mark was no exception and was forced to close all his London Restaurants in April including flagship Hix Soho.
Since then many of you will have been watching his latest project supporting local fisherman and feeding the community in Dorset out of the back of a converted American Chevrolet Ambulance. I wish I lived closer and could try his food for myself, fingers crossed it stays open even when things return to some kind of normality.
The ambulance is based at Felicitys Farm Shop in Morcombelake and sells fresh fish, seafood and serves up light bites, Hix Oyster & Fish House is now The Oyster & Fish House and currently working with local fishermen Sound Seafood to produce cook along with Mark boxes.
Fingers crossed the summer will see the return of some kind of normality, we can all help by eating and drinking our great British produce.