I trained at the Savoy hotel in London and although my cooking style has changed radically over the years to a lighter simpler approach. I still remember some of the old classics we prepared and still use them, albeit with a fresher approach and maybe incorporating spices or wild ingredients.
Soubise is a wonderful old classic recipe and is very rich, traditionally it goes with lamb but I think that cut through with lemon juice and olives it goes well with the firm white fish. Also at this time of year, spring greens are good and maybe a few leaves of wild garlic will lift the sauce.
2 large onions
150ml double cream
100g black olives
Juice of a lemon
4 fillets of Cod
Recipe by Christopher Trotter
Food photography by Caroline Trotter