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Exotic Spices, Food and Technology

David Britton at the Cavendish is located on the first floor of the Cavendish Hotel in Jermyn Street, London David Brittons style of cooking is better described as contemporary British with some modern European influences In this video. The twist to the recipe is that we have used either our Saffron Olive Oil or you can use traditional saffron by Eden Aromata. David himself shows you how to make a classic dish For more easy-to-cook, This is a delicious recipe and some top tips from Michelin starred chef.



  • 50 g of Mussels
  • 10 Littleneck Clams
  • 2 Tbsp Olive Oil
  • 2 Tbsp Saffron Olive Oil
  • Pollock fillet
  • English Asparagus
  • Lemon
  • Mussels and clam in white wine



Directions as per video below:



  • Season your Pollock fillet - brush 1 Tbsp of Saffron Olive Oil on the fillet
  • Place it in a hot pan with 2 Tbsp olive oil + saffron or just 1 Tbsp of Saffron Olive Oil
  • Get the fish skin crispy
  • Put in oven for 5 minutes
  • In a pan get your fish stock and add your Saffron on top or extra 1 Tbsp of Saffron Olive Oil
  • Reduce a little add a little bit of double cream
  • Stair till it is nice and yellow
  • Add pinch of pepper and salt
  • Pan with a little bit of olive oil and add a little bit of salted butter then your asparagus with a pinch of salt Add your pepper to suit your taste.
  • Your Saffron sauce now is ready to take the clams and Mussel - ensure that you don't cook for long as then it goes hard
  • By now your asparagus is ready
  • 5 minutes has gone and get your Pollock out of oven it will have lovely yellow saffron colour
  • Finally add chives to your Saffron and Clam and Mussel sauce
  • Place on plate and ready to eat




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