Shaun Dickens of the Boathouse in Henley shares his recipes with Standard readers.
THIS is a great meaty fish dish that takes a little time but is worth it. It will work best with mashed or even roast potatoes.
1 large fillet of cod
3 cloves garlic
1 ox cheek
300ml red wine
150ml beef stock
150ml double cream
4 sprigs thyme
250g braising vegetables (carrot, onion, celery, garlic)
To braise the ox cheek, trim all the sinew from the meat and fry it off in a hot pan till dark brown all over. Remove the cheek then add all the vegetables and fry until dark brown. Remove the vegetables and deglaze with the wine and beef stock. Place all the ingredients into a braising pot with a lid and cook in an oven at 150C for five hours.
For the fondue, dice the onion and mince the garlic, fry off in a little oil and season well. Dice two of the leeks and rinse. Add the leek to the onion and sweat them until tender. Add the cream and reduce by half.
Cut the other two leeks into 4in batons and steam for 14 minutes. Remove the ox cheek and strain the liquid, then reduce to sauce consistency. Serve.