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David Britton at The Cavendish is located on the first floor of The Cavendish Hotel in Jermyn Street. David Britton's style of cooking is best described as contemporary British with some modern European influences.

All recipes and dishes are entirely 'homemade' and are prepared with creative flair and passion. Here David himself shows you how to make a classic and delicious dish.

Roast Pollock Fillet, English Asparagus, Mussels, Clams, Saffron Sauce

Ingredients:
2 portions of Pollock 200g
10 English asparagus spears
50g clam meat
50g mussel meat
4 strands of saffron
100ml fish stock
100ml double cream
Olive oil
50g Unsalted Butter
25g Chives finely chopped

Method:
Break the Asparagus at the base and boil in water for 1 minute
The plunge in to ice water dry and set aside for later

Season the Pollock with salt and pepper. Heat a pan with a little oil. Place the Pollock in the pan, skin side down and slowly start to heat. Cook it for a couple of minutes and then put it in the oven for about 5 minutes.

Meanwhile, take 100 ml of fish stock add the saffron and reduce this in a pan
When reduced by half add the pint of double cream and reduce by half again, then add the chives, mussels and clams.

Sauté the Asparagus in a pan with a little unsalted butter

Once the fish is cooked remove it from the oven and allow it to rest for a couple of minutes before plating.

To plate

Place the Asparagus in the centre of the plate (should be dry if not strain off)
Place the fish on the top of the Asparagus
Sauce with the shellfish round the plate
Serve