- Steve Dolby
- Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.
Wednesday, March 11, 2015
Smoked Trout Mascarpone Pancakes by Steven Dolby
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(Serves 2-3 people
SMOKED TROUT MASCARPONE
100g Mascarpone cheese
1 Tbsp Sour cream
55g Red onion (finely diced)
8g Chives (finely sliced)
Zest of half lemon
120g Smoked trout
5g Fresh chopped parsley
Juice of 1/2 lemon
Salt & pepper (to taste)
200g AP flour
1 Large egg
1 1/2 Cups milk
6g Chives (finely sliced)
Salt (good pinch)
To a bowl, add Mascarpone, sour cream, diced onions, chives and lemon zest.
Peel off the skin of the trout and flake.
Next add fresh parsley, quietly stir.
Add lemon juice, season to taste.
Stir again and set aside.
Add flour to a bowl, followed by eggs. Whisk thoroughly.
Gradually add milk to a smooth consistency.
Add chives and salt, mix well.
Place a non-stick pan on medium heat, add olive oil and a ladle of batter.
Tilt the pan to move the mixture around to form a thin even layer.
Cook until golden brown.
Add a dollop of the Mascarpone mix on to the pancake and spread. Also, place some arugula and tomato slices.
Roll the pancake.
© STEVEN DOLBY