Dinner Menu for 06/06/2019

Poached Egg, Bacon & Black Pudding Salad with Red Wine Sauce

(√Dairy, √Egg, √Gluten, √Pork)

 

Pan-fried Fillet of Scottish Trout with Chorizo Fricassee & Peas

(√Dairy, √Fish, √Gluten, √Pork)

 

Dark Chocolate Cappuccino Mousse with Chocolate Brownie

 (√Dairy, √Egg, √Gluten, √Vegetarian)

Crispy and Buttery Potatoes, grilled Black Pudding and Bacon Lardons, served with Leaves, a soft poached Egg and rich Red Wine Sauce. Smaller Bacon bits from the tail next time.

Skinned the Trout on this occasion and cooked it in warm – not hot – clarified butter to give a softer and firmer texture. Served with the fricassee, Pea Puree seasoned with the Butter Milk from the clarified Butter, a Pea and Chorizo Fritter with lots of fresh Herbs and Lemon Zest and finished with Shallot and Caper Dressing with a mixed Herb Oil. Better but still not there yet.

GRs Cappuccino Mousse with a Chocolate Brownie. Smaller as per last time. Still a wonderful dessert.

20190606 - Poached Egg, Bacon & Black Pudding Salad20190606 - Trout with Chorizo Fricassee & Peas20190606 - Cappuccino Mousse