Dinner Menu for 11/10/2017

Cullen Skink

(√Dairy, √Fish, √Gluten)

Fillet of Pork with Leek & Garlic Stuffing and Mustard Mash

(√Dairy, √Gluten, √Pork)

Chocolate Tart with Orange Caramel Sauce

 (√Dairy, √Gluten)

Craig’s Notes

I have never made this soup before but here is what I did. I finely diced and cooked the Onions in a thin Bechamel/Veloute mixture. Strained out the Onions and pureed. Cooked the diced Potato in the same liquor, Strained the Potato, kept half and added the other half back to the liquor. Warmed water and Milk in a separate pan, added the Smoked Haddock and turned off the heat. Poached for  couply of minutes and removed the fish to cool. Added diced leek to the poaching liquor and cooked for 5 minutes. Mixed both together and blitzed in the Robo. Passed. Corrected the seasoning of the soup. When it was served I put a spoon of the Onion Puree on the bottom of the plate, topped with a quenelle of Potato Puree, lay the fish against the Potato, poured in the soup and then garnished with very small and very crispy croutons and julienne of deep fried Leek and Tarragon Oil.

Pan-fried the Pork Fillet, served it on the Leek and Garlic Stuffing with Mustard Mash, Steamed Gem Lettuce and Onion Gravy. What a treat!

GR Chocolate Tart in Chocolate Pasrty – seemed to work – with Orange Caramel Sauce and Vanilla Ice Cream


Leave a Reply