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 Steak (1 per 2 Guests) in a bouillon. Cooled and processed with 20g of melted Butter, 50g of Smoked Salmon trimmings and Seasoning. Added to 50ml of whipped Double Cream and piped into the mould which had a lining of Smoked Salmon on the bottom half and and slice to top it off. Served with Cucumber Salad, Cucumber Balls, Peas, Pea Dressing and a Prawn with Marie Rose Sauce.
Pan-fried the Sea Bass in clarified Butter and served with Pommes Anna, Asparagus, Leeks and Broccoli with Sauce Vierge.
Warm Walnut flavoured Scones, with warm Berries and hot Orange Custard. Yum! Yum!
