Dinner Menu for 21/06/2019

Cullen Skink – a traditional Scottish Soup of Potatoes & Smoked Haddock

 (√Dairy, √Fish, √Gluten)

 

Pan-fried Fillet Steak with Black Peppercorn Sauce

(√Beef, √Dairy, √Gluten)

 

Cranachan – a traditional Scottish Dessert of Cream, Honey, Oats, Whisky and Berries

 (√Dairy, √Vegetarian)

Made an Onion, Leek and Potato soup with Butter, Flour, Stock and Milk. Removed some Potato to make the puree. Prepared the Smoked Haddock and rolled and pinned. Blended, seasoned and passed the soup. 10 minutes prior to service poached the fish in the soup. Served the hot and Buttery Potato Puree with the poach Smoked Haddock, surrounded by the soup and finished with a mixed Herb Oil.

Toasted the Black Peppercorns and crushed in pestle and mortar. Seasoned the Steaks with a little of the Pepper and Salt and pan-fried. When cooked removed from the pan added diced Shallot, Brandy, Stock and Demi. Finished with Cream and corrected the seasoning. Served with a Pommes Fondant, steamed Asparagus and julienne of mixed Vegetables cooked slowly in Olive Oil. Served with sauce in a boat. It was fearsome!

Whipped Cream with Honey and Whisky and added toasted Pinhead Oatmeal. Pureed the fruit and layered with the whipped Cream and toasted Oats. Served with a Shortbread.

20190621 - Cullen Skink20190621 - Fillet Steak with Pepper Sauce20190621 - Cranachan