United Kingdom
Case Studies: KNORR Clear Bouillons
Dylan Starrs, head chef at the Ballycastle Golf Club sources local ingredients to compile a fantastic regional menu.
His menu boasts fish and sea food dishes using trout he has caught in the Ballylagan River and lobster from Donegal. To create his menu and complement his local ingredients Dylan usually makes his clear stock from scratch. We asked him to try KNORR clear Bouillon in some of his dishes.
BALLYCASTLY LOBSTER NAGE – a poached lobster in a saffron scented broth
KNORR Clear Chicken Bouillon is used to create a robust consommé with carrots and spinach from the golf clubs garden and saffron. The lobster shells roasted and added to the broth to give a unique colour. KNORR Clear Bouillon allows Dylan to create this dish without having to create his own clear stock from scratch.
TROUT FILLET WITH A GARLIC MONTAUBEURREE
The tender flavours and texture of the wild trout are bought out with a simple clarified garlic butter. To create a good clarified butter the base has to be completely clear. Dylan uses the KNORR Clear Vegetable and Clear Chicken bouillon for the base, adds thinly sliced garlic to create a glossy white sauce and then adds butter. Using coloured bouillons would taint the clarified sauce.
FILLET OF SMOKED HADODOCK WITH A SALT AND VINEGAR SAUCE
Cold smoked haddock can sometimes lack a robust flavour. Dylan uses the KNORR Clear Fish Bouillon to give extra depth of flavour to the fish which is also enhanced by the salt and vinegar in the cream base sauce.
KNORR Clear Bouillon – A clear winner on your menu!
