Dinner Menu for 24/09/2019

Smoked Mackerel with Panzanella

 (√Dairy, √Fish, √Gluten)

 

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)

Chopped the Tomatoes and kept at room temperature. Cut and oven baked the Croutons. 30 minutes prior to service seasoned the Tomatoes with Salt, Sugar and Pepper and added Olive Oul and Red Wine Vinegar. Fried the Croutons in lots and lots of salted Butter and then added to the Tomatoes. Stirred. Served with Basil, Mackerel, Balsamic Vinegar and Basil Oil.

Pan-fried the Sea Bass and served with Pomme Saute, Pomme Puree with Leeks, Leeks. Peas and Broccoli.

Made the Scones and served with the warm Berries, Orange Custard with Double Cream, toasted Walnuts and Orange.

20190924 - Smoked Mackerel with Panzanella20190924 - Sea Bass with Sauce Vierge and Charred Leeks 20190924 - Walnut Butter Scones with warm Berries and Orange Double Cream Custard