Grilled Goats Cheese with Celery & Apple Salad
(√Dairy, √Gluten, √Nuts)
Pan-fried Sea Bass with Braised Fennel with Lemon Hollandaise Sauce
(√Dairy, √Gluten, √Fish)
Crème Patissiere filled Profiteroles with Hot Chocolate Sauce
I am really pleased how repeating a dish allows one to develop and refine it. The Goat’s Cheese starter was really quite good. Served on a char-grilled crouton with leaves and a julieene of Celery and Apple scattered around it with toasted Almonds and Pumkin Seeds with Chive Oil, Sour Cream and Dressing. Drizzled the cheese with Honey.
Fennel when it is braised is wonderfull. Finley sliced across the grain with Carrot brunoise and finely chopped only. Cooked until the liquid has almost gone and then naper with Butter. Very nice. The Sea Bass wasn’t half bad either.
Profiteroles are so old fashioned that I love them. Anyone who thinks they are a piece of cake to make them is wrong. Filled them with a classic Pastry Cream and Hot Chocolate Sauce. They were delicious. I don’t beleieve in Retro Food. I beleive in the classics – they never let you down and never disappoint. You just have to be brave enough to serve them.