Jonathan Pratt is the young and enthusiastic executive chef at the Marriott Druid's Glen. In his twelve years within the industry, he has worked with the Le Meridien group in the Shelbourne Hotel, the Penina Hotel and the Donna Filippa Hotel both in Portugal, and also on the M/S Norwegian Sun Cruise Ship as Senior sous Chef, catering for 2,300 passengers in its 13 food and beverage outlets. Most recently, Jonathan held the position of Executive Chef at the Safir Hotel-Diera in Dubai. Below are two recipes from the Languedoc Wine & Dine evening, both of which I enjoyed a lot.

All Recipes below are for 4 portions

Grilled fillet of red mullet St. Tropezienne

Ingredients
800g Red mullet (4x90g fillets)
200ml St. Tropezienne Garnish
80g Rocket
40ml Olive oil

Method.
Scale, fillet and pin bone the red mullet.
To serve warm the St.Tropezienne garnish but do not boil.
Grill the red mullet brushed with a little olive oil and seasoning under the salamander.
To serve toss the rocket in a little Tropezienne liquid and season with rock salt.
Lay the fillet on top and dress with Tropezienne garnish.

St.Tropezienne Garnish
Ingredients
25g Fennel bulb
20g Green courgette
60g Mixed peppers
20g White Swede
15ml Noilly Prat
100ml Olive oil
5g Tarragon
Salt & Pepper to taste

Method
Cut all the vegetables into a 2mm dice
Blanch and refresh all vegetables separately .
Mix with Noilly Prat, tarragon and olive oil.
Season and reserve in the fridge.
To serve warm gently.

Hot Chocolate Mousse

Ingredients
300g Dark Chocolate (70%)
200g Butter
6 eggs
170g Caster Sugar
350ml Vanilla ice cream

Method
Melt the chocolate and the butter.
Whisk all eggs together ( 2 whole eggs and 4 yolks) until white in colour.
Add chocolate and butter.
Pour into moulds and freeze.

To serve remove from freezer before service and leave to stand.
To order place into the oven at 180C for 12 minutes.
Remove and serve hot with a scoop of vanilla ice cream in the centre.