Dinner Menu for 05/07/2019

Cullen Skink – a traditional Scottish Soup of Potatoes & Smoked Haddock

 (√Dairy, √Fish, √Gluten)

 

Pan-fried Fillet Steak with Black Peppercorn Sauce

(√Beef, √Dairy, √Gluten)

 

Panna Cotta

 (√Dairy, √Gluten, √Pork)

Really pleased with the soup tonight. Made a Potato, Onion and Leek soup, removed the Potatoes and made Pommes Puree, julienne the Leek tail and deep fried and rolled the Smoked Haddock and pinned. Finished the soup by thickening (had a gluten free Guest eating so used Cornflour), seasoning, blending and passing. Finished with Double Cream. Just prior to service the fish is poached in the soup. Served piped Pommes Puree with Chives, deep fried Leeks, Smoked Haddock and Parsley Oil.

Served with Fillet Steak with Chips, glazed Carrot and Asparagus Spears. Peppercorn Sauce was made by toasting the Peppercorns and then crushing. Seasoned the Steaks with the Black Pepper and pan-fried. Once sealed added the remainder of the Pepper and finely diced Shallot. De-glazed with Brandy, added Beef Stock and Demi and finished with Cream. Very nice. Not too hot.

Set the Panna Cotta in glasses, garnished with Chantilly Cream, Strawberries, Berry Puree and Shortbread.

20190705 - Cullen Skink20190705 - Fillet Steak with Black Peppercorn Sauce20190705 - Panna Cotta