Sautéed Chestnut Mushrooms with Apples on Walnut Toasts with a Wholegrain Mustard Dressing
(√Dairy, √Gluten, √Mustard, √Nuts)
Poached Fillet of Scottish Salmon with Hollandaise Sauce
Bramley Apple Crumble with Vanilla Custard
Sautee the Mushrooms in hot oil and when brown add Butter. Add the pre-cooked Apple pieces and warm through. Remove. Toast the Walnut Bread and Butter well. Add the leaves to the plate and dress. Dash cold Apple Puree around the leaves. Put the Toast on top of the leaves. Prepare the dressing of Wholegrain Mustard, Yoghurt, Mayonnaise, Cream, Lemon Juice and Cidre Vinegar. Spoon the Mushrooms and Apples on top and add the dressing.
Served Salmon with braised Fennel and Carrot, charred Leak and Saute Potatoes.
Crumble made with Butter, Flour, Demerara Sugar and Oats. Added large pieces of Dessert Apple to the Bramley Puree. Made Custard and finished with lots of Double Cream.