The team operate from Aulis (the development kitchen/bar where new techniques, technologies, and ingredients are explored and new dishes created). Aulis also opens its doors to up to six diners who have a meal prepared before them from an open kitchen, and experience dishes before they appear on the L’Enclume menu.

SMOKED ROE CREAM

This is a simple emulsion to make, luxuriously silky in texture and rammed with flavour. I have no idea with what this is used at L'Enclume, undoubtedly one of many exquisite elements that make up a dish there.

For me it begged to partner sweet, juicy scallops.

Method

• Salt the roes evenly and place in a vacuum bag, or a freezer bag with air pushed out and sealed. Leave in the refrigerator for 24 hours.
• Wash the roes thoroughly to remove the excess salt, and pat completely dry on kitchen paper. Set up the Bradley Smoker to cold smoke and load the stack with 8 apple wood bisquettes. Cold smoke the roes for 2 hours.
• Remove from the smoker and with a small knife split the membranes before gently scraping the roes out. By the end of this exercise you should have at least 200g of smoked plaice roe.
• Place 200g of the smoked roe and 20g freshly squeezed lemon juice into a small blender. Blend to smooth.
• Now slowly drizzle the grape seed oil into the smoked roe, blending continuously until you have a smooth, creamy emulsion. Taste and adjust seasoning with salt and lemon juice if necessary.