Dinner Menu for 11/06/2019

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 a Court Boullion, left to cool and then blended with Smoked Salmon trimmings and melted Butter and Marie Rose. When smooth added whipped Double Cream and pulsed. Piped into a ring mould and topped with Smoked Salmon. Chilled thoroughly. Served with Cucumber Salad, Peas, Pea Oil, Dressing, Cucumber Balls, Prawn and Marie Rose Sauce. Topped with pickled Cucumber skin in Tarragon Vinegar.

Served the pan-fried Sea Bass with Buttery Pommes Anna (I know not the classic cake but still great), Asparagus and crispy Leeks and warm Sauce Vierge.

The dessert is not pretty, but it is honest and it is delicious. Another great dessert from GR.

20190611 - Smoked Salmon Mousse with Prawns, Cucumber and Pea Dressing20190611 - Sea Bass with Sauce Vierge and Charred Leeks20190611 - Scones with warm Berries and Orange Double Cream Custard