Smoked Mackerel with Panzanella
(√Dairy, √Fish, √Gluten)
Baked Fillet of Salmon with Salmon Fishcake and a Lemon & Caper Butter Sauce
(√Dairy, √Eggs, √Fish , √Gluten)
Tart Tatin – Classic French Apple Tart served with Apple Sorbet
(√Dairy, √Eggs, √Gluten, √Vegetarian)
Very pleased with the starter again although becuase I cut smaller pieces of Bread, I should have added them later to retain the crunch. Tomatoes and Sun Dried Tomatoes with Salt, Pepper, Sugar, Red Wine Vinegar, Olive Oil and Basil steeped to draw out the Tomato juice, then hot crispy croutons added that have been fried in a lot of salted Butter, Mix well and allow to stand for 5 minutes. Served on the plate with the Smoked Mackerel, Basil Oil and aged Balsamic Vinegar.
Salmon cooked “en papillotte” with Onion, Carrot and Fennel, a slice of Butter, Fennel Seeds, Lemon and a splash of White Wine, served with a Salmon and Parsley Fishcake, Asparagus and Lemon Butter Sauce made with the poaching liquor from the Salmon for the Fishcake (Salmon and Shallot which were both added to the Potato along with chopped Parsley), finished with Capers and Parsley.
Beautiful Tart Tatin and I did not over reduce the caramel which resulted in a better finish and an easier time removing from the pan. My pastry is made with Self Raising Flour, cold Unsalted Butter, Icing Sugar and Vanilla Essence. I am sure a lot of better Chefs than me would say the pastry should be wafer thin and crispy. WRONG! My pastry is thick and soft and sponge like in texture. It’s wonderful. Make a lot and put it all on. I use 200g of Flour for my small pan which will serve 8.