Mark Jordan decided at school that he wanted to be a chef.

Having trained under Keith Floyd, been inspired by Jean Cristophe Novelli to create food to Michelin star standard, and honing his skills at several Michelin-star restaurants and other noted fine dining establishments he joined the Atlantic Hotel in 2004 as Head Chef. Today he is the hotel's Executive Head Chef with a stunning cookery book, Ocean Voyage, and several TV appearances under his belt.

Through his philosophy of using the five senses of cooking – smell, taste, texture, touch and site - the hotel's Ocean Restaurant now carries a Michelin star and four AA rosettes.On 26 August 2012 Mark joined 20 top international chefs, who between them have 36 Michelin stars at the Grand Hotel Schlossbensberg in Cologne, where he cooked one of his special dishes of Honey Glazed Classic Herd Pork Belly and Seared Jersey Scallop with an Apple and Vanilla Jus.

Here are two of his favourite recipes.

Pan-roast fillets of sole with crab-crushed Jersey Royals and Sauce Grenoble

I love this dish as, because of the way I prepare it, it is a real chunky piece of fish unlike what you normally get when you order sole, which is a thin fillet. This way is almost like a steak of sole held together by the natural juices which are released when cooking.

Ingredients

Dover sole

3 x 450g Dover soles, skinned

Sauce Grenoble

100g gherkins
100g baby capers
1 squeeze lemon juice
1 handful parsley, chopped

Crab-crushed Jersey Royals

450g Jersey Royals
Vegetable oil
50g butter
Juice of 1 lemon
100g fresh white crab meat
Salt and pepper
1 handful chives, chopped

To serve

Fish velouté (see below)
10-12 caper berries
Croutons (see below)
Basil cress

Method

Dover sole

Fillet the sole by running a sharp flexible knife down each side of the sole's back bone and slowly removing the flesh from the bone using delicate strokes of the knife. Flip over the sole and do the same again for the underside. Trim the sole, removing any straggly bits. Lay one fillet of sole in front of you on a chopping board – you will notice there is a thick end and a thin end. Lay another fillet on top of the first fillet the opposite way thick end to thin and repeat this three times – there should be in total six pieces of fillet stacked on top of each other.

While the sole is stacked skewer two fillets together with cocktail sticks, using six in total. Roll each pair over and trim the ends square and then cut in half – that will be your first two portions, now the same with the remaining fillets. Place in the fridge
to chill.

Sauce Grenoble

Chop the gherkins into small dice and mix with the capers. Add the lemon juice and parsley and reserve.

Crab-crushed Jersey Royals

Preheat the oven to 170°C.

Wash and place the potatoes into a pan of salted water and slowly bring them up to the boil. Once the potatoes are cooked remove them from the water and store in the saucepan. In a large sauté pan heat up a little oil, to this add the Dover sole stacks and gently colour until golden brown on one side. Remove from the pan and place into the oven for 5 minutes. Remove from the oven and place back in to the pan with the oil. Add a good knob of butter and squeeze of the lemon juice, baste the butter over the sole and leave for a minute. Using a fork crush the potatoes and add the remaining butter, remaining lemon juice, crab meat, salt and pepper, and chives.

To serve

Place a metal ring in the centre of each serving dish and half fill with the hot potatoes, pressing them down thoroughly. Remove the metal ring and gently place a portion of sole on top of the potato. At this point gently twist and pull out the cocktail sticks.

Heat up the sauce and spoon some over the sole. Using a hand blender foam the fish veloute and also spoon some over the dish. Garnish with a few caper berries, the croutons and cress, and serve.

Bread croutons

Ingredients

½ fresh white loaf
475ml vegetable oil
100g butter
Salt
Parmesan cheese

Method

Slice the bread into 0.5cm thick slices and remove the crust with a sharp knife. Cut the bread into 0.5cm long strips and then cut the strips into 0.5cm dice. Place the oil into a thick-bottomed pan and heat it up, place one dice of the bread into the oil to see if the oil is hot enough – the crouton should fry quickly and turn brown. Remove this crouton from the oil and then add the others and keep stirring them around while they fry. Once the croutons turn brown, turn off the heat, add the butter and stir again. Pour the oil and the croutons into a fine sieve and drain well. While the croutons are hot season with a little salt and grate over the cheese. Set aside until required.

Fish velouté

Ingredients

1 shallot
½ bulb garlic
Vegetable oil
1 sprig thyme
4-5 button mushrooms. Sliced
1 vanilla pod
125ml medium white wine
125ml dry vermouth
950ml fish stock
300ml double cream
Juice of ½ lemon
Salt, to taste

Method

Peel and slice the shallot and garlic and add to a saucepan with a few drops of vegetable oil and gently fry without colouring. Add the thyme and the mushrooms. Slice the vanilla pod in half lengthways and add the pan. Pour in the wine and the vermouth and reduce until the liquid is syrupy. Pour the fish stock into the pan and bring to the boil then reduce by two-thirds. Add the cream and the lemon juice and again bring the sauce up to the boil. Adjust the seasoning with the salt and pour through a fine sieve.


 

Hot passion fruit soufflé and chocolate sauce

This really is the best and simplest soufflé recipe that I created and developed when I was a pastry chef a few years ago. I found that unlike other soufflé recipes this one was so easy to make you didn't have to worry about opening and closing the door, or your soufflé not staying up – this recipe is fool proof and produces the best soufflés every time. You can even substitute the passion fruit for other fruits – strawberry, raspberries, lemon etc.

Ingredients

Passion fruit sorbet

475ml passion fruit purée
475ml sorbet syrup
Juice of 1 lemon

Soft ball sugar

500g caster sugar
300ml water
50g glucose

Passion fruit soufflé

30 passion fruit
400ml soft ball sugar (see above)
50g butter
50g caster sugar
6 egg whites

To serve

Icing sugar
Mint leaves

Method

Passion fruit sorbet

Place the purée into a saucepan and slowly bring to a simmer then add the sorbet syrup and bring to the boil. Add the lemon juice and pass through a fine sieve. Allow the mixture to cool down then place in to a sorbet or ice cream machine and churn until set (follow the manufacturer's instructions). Place the sorbet into a sealed container and then into the freezer to set completely.

Soft ball sugar

Place all the ingredients into a pan and bring slowly to the boil until it reaches the soft ball stage on a sugar thermometer.

Passion fruit soufflé

For the base, cut the passion fruit in half and, using a spoon, scoop out the seeds into a liquidiser bowl then blitz for a couple of seconds. Remove from the blender and pass through a fine sieve. Place the sugar ball into a saucepan and bring to the boil. Reduce until the sugar is transparent and has the texture of liquid glucose and once again pass through a fine sieve. This syrup can be kept for up to two weeks.

Melt the butter in a microwave then use a pastry brush to line four soufflé moulds. Pour in the caster sugar, making sure all the butter is coated, then pour off any excess. Place in the fridge to set.

Place the egg whites into a food processor and whisk until they form soft peaks. Add 8 teaspoons of the passion fruit syrup to the bowl and gently mix together until it is all incorporated, being careful not to remove all the air from the mixture. Spoon into the moulds and level off the top with a palette knife. Bake in the oven for 7 minutes or until risen.

To serve

Sprinkle with the icing sugar, top with a quenelle of sorbet and garnish with mint leaves. Serve immediately.

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