Dinner Menu for 21/06/2017

Smoked Trout Salad with Beetroot & Horseradish Mayonnaise

(√Dairy, √Fish, √Gluten)

Roast Breast of Guinea Fowl with Lemon & Sage Stuffing

(√Dairy, √Gluten)

Sticky Toffee Pudding with Custard

 (√Dairy, √Gluten,)


Craig’s Notes

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.

Leave a Reply