Smoked Salmon Mousse with Prawns, Cucumber and Pea Dressing
(√Dairy, √Fish, √Gluten √Shellfish)
Pan-fried Fillet of Sea Bass with Sauce Vierge and Charred Leeks
(√Dairy, √Fish , √Gluten)
Walnut Butter Scones with warm Berries and Orange Double Cream Custard
(√Dairy, √Egg, √Gluten, √Nuts, √Vegetarian)
Poached the Salmon in boullion and allowed to cool. Blended with melted Butter (20g per salmon steak) and Smoked Salmon. Seasoned and folded into whipped Double Cream (40ml per steak).Piped into moulds, added the Smoked Salmon on top and chilled. Served with Cucumber Salad, Cucumber Balls, Peas, Pea Oil Dressing, Marie Rose Sauce and a Prawn.
Served the Sea Bass with Pommes Anna, Broccoli, charred Leeks, crispy Leeks and Sauce Vierge.
Served with Warm Scones with warm macerated Berries and Custard with Double Cream and Orange.