Crab Bruschetta with Orange & Chilli Mayonnaise
(√Dairy, √Gluten, √Shellfish)
Pan-fried Fillet of Sea Bass with Tapenade & Sauce Vierge
(√Dairy, √Fish, √Gluten)
Apricot Tart with Apricot Sauce
(√Dairy, √Gluten, √Nuts)
I was really pelased with the Bruschetta. Crab mixed with a little Mayonnaise, Lemon Juice and the whites of Spring onions, served on the toasted crouton served with Fennel Salad dressed with the green of Spring Onions blended inito dressing, with Orange segments and the rather nice Orange and Chilli Mayonaisse.
Marinated the Sea Bass on the flash side with the Tapenade but only for 1 hour. Did not want the flavour to be too powerfull. Seasoned and pan-fried, naper’d with Lemon Butter. Served with Saute Potatoes and Tender Stem Brocolli. The Sauce Vierge was excellent and improved with a little Sun Dried Tomato.
Dried Apricots, partially rehydrated in stock syrup with Apricot Jam in a sweet pastry case topped with Frangipane. Chantilly Cream and Apricot Sauce to finish.