A Lancashire favourite on new menu at The Three Fishes in Mitton
The acclaimed Lancashire-based premium food pub group by Nigel Haworth and Craig Bancroft Ribble Valley Inns are celebrating the 10 year anniversary of their original venue The Three Fishes in Mitton.
After bringing the finest seasonal and local fare to the community for more than a decade and picking up dozens of prestigious awards, the pub is now celebrating a new chapter for the premium food pub.
New head chef Ian Moss has arrived direct from Northcote where he has experienced first hand Nigel Haworth’s philosophy on food and creating relationships with local suppliers.
Ian will be bringing his own, now finely tuned, creative flair to the kitchen, but still with a large helping of Nigel’s meticulous attention to detail and commitment to provenance of ingredients.
Ian’s beautiful new menu features an array of hearty and delicious dishes including the classic Lancashire Hot Pot.
At the moment Ian’s seasonal specials menu can be sampled as two courses for £12.50.
INGREDIENTS (Serves 4)
1 kg Under shoulder, neck and shin of lamb (Cut into 3 to 4cm thick pieces). Use regional lamb such as Bowland Lamb
700g thinly sliced onions
1kg peeled King Edward potatoes
25g plain flour
40 g salted English butter - melted
150 ml chicken stock
3 tsp sea salt
Hotpot Dish - stoneware, diameter 8”/21cm, height 3.5”/9cm
Season the lamb with 1 teaspoon of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of the hot pot dish.
Sweat off the onions in 15g of butter with one teaspoon of salt for 4 to 5 mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature).
Spread the onions evenly on top of the lamb in the hotpot dish.
Slice the potatoes horizontally (2mm thick). Place in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, mix well.
Put the sliced potatoes evenly on top of the onions reserving the best-shaped rounds for the final layer and add the chicken stock.
Place the hotpot covered in a pre-heated oven for 30 minutes on 180 to 200c (Aga equivalent bottom of the baking oven) then for approximately 2 1/2 hours on 130c (Aga equivalent in the simmering oven).
Remove from the oven, take off the lid or cover, return to the oven on 180 to 200c for 30 to 40 minutes or until golden brown (Aga equivalent bottom of the roasting oven).
Serve with pickled red cabbage and glazed baby carrots.