Smoked Trout Salad with Beetroot & Horseradish Mayonnaise
(√Dairy, √Fish, √Gluten)
Roast Breast of Guinea Fowl with Lemon & Sage Stuffing
Sticky Toffee Pudding with Custard
This is a really nice dish to start with. Cooked and sliced Beetroot, fillet of Hot Smoked Trout, Watercress and Horseraddish Mayonnaise. Added some croutons to the salad for a little starch lift.
Make the Lemon and Sage Stuffing, poched it and chilled it. Sliced and then tucked inside the fillet and wrapped in Pancetta. Retained a slice for the cooking pan and plate. Served with steamed Green Cabbage, braised Carrots and Celery and Parmentier Potatoes. Red Wine and Reducrrant Sauce. Very successfull.
The is a favourite and very simple to make. Only ensure that the mixture is evenly distibuted in the dish otherwise you will end up with a bulge.