Sautéed Chestnut Mushrooms with Apples on Walnut Toasts with a Dijon Mustard Dressing
(√Dairy, √Gluten, √Mustard, √Nuts)
Poached Fillet of Scottish Salmon with Hollandaise Sauce
Cinnamon Poached Pears with Crumble and Vanilla Custard
Clean and washed the Mushrooms and cut in half. Sautéed the Mushrooms in hot oil on the flat size, seasoned, finished with Butter and then added the Apples. Served with Apple Puree, Leaves, toasted Walnut Bread and dressing made from Mustard, Yoghurt, Cream, Mayonnaise, Cider Vinegar and Seasoning.
Poached the Salmon and served with Pommes Gratin, Asparagus, Cauliflower Cheese Puree, and Hollandaise Sauce.
Poached the Pears in a Sugar Syrup with Cinnamon. Served coasted in a thick and sweet Custard sprinkled with Crumble.