Smoked Haddock Gratin with Leeks and Tomatoes
(√Dairy, √Eggs, √Fish, √Gluten)
Seared Salmon with Creamed Barley, Savoy Cabbage & Horseradish
Panna Cotta with Strawberries and Cream
(√Dairy, √Egg, √Gluten, √Pork)
Very pleased with this menu.
Sautéed Leeks in clarified Butter, seasoned will and then removed from the pan. Added Sun and Oven Dried Tomatoes. Prepared Tomato Concasse retaining the Tomato Juice. Starting with a clean and hot dish I added the hot Leek and Tomato Mix along with tiny Butter fried Croutons, added the poached Fish, coated with Mornay Sauce, added the Tomato Concasse and sprinkled with mixture of Breadcrumbs and Parmesan. Browned under a hot grill and added chopped Parsley.
The Salmon is complicated but nice. Prepare the Salmon and season with toasted, crushed Fennel Seeds and Black Peppercorns. Dry the shredded Cabbage and blanch the outer leaves. Pickle the Onions, and prepare the Beetroot and Fennel. Make a Buttermilk with the Buttermilk from clarified Butter (not too much), some fresh Milk and Yoghurt. Add a few drops of Lemon Juice and ensure it is a good sauce consistency. Make the Pearl Barley Risotto with Shallot, Garlic, White Wine and Stock and finish with Cream Cheese and Parmesan. To plate start with dotted Creamed Horseradish, the Risotto and then the warm Cabbage Leaves. Sit the cooked Salmon on top with the dried Cabbage, Onions, Beetroot and Fennel. Drizzle with a little of the Buttermilk.
This is a really great dessert. Made the Panna Cotta and set in glasses. Added Chantilly Cream, Strawberries and little Raspberry Coulis and a mini Shortbread Biscuit.