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)
Prepare the Tomatoes and place in a large bowl. Remove from the fridge 30 minutes before you need them and season with Salt, Pepper, Sugar and then add Olive Oil and Red Wine Vinegar. Gently stir. Fry the Bread in lots and lots of Butter until utterly delicious. 10 minutes before service correct the seasoning of the Tomatoes and add the Bread and torn Basil. Stir gently. Place on the plate topped with the Smoked Mackerel and drizzle with a little very good Balsamic and Basil Oil.
Prepare the Salmon and keep the trimmings. Prepare Onion, Fennel, Carrot and Celery as a bed for the parcel, top with slice of Butter, grind of Black Pepper, sit the Salmon on top, add the sliced Lemon and White Wine and Seal. Gently “poached” finely diced Onion in Butter, add the Salmon trimmings and barely cook. Fold into Mashed Potato with Parsely, Season, pane and deep fry to get the even colour. Do not cook in the fryer. 20 minutes prior to service cook the parcels in the top of a hot oven and the Cakes on the middle shelf. Served with Asparagus and GR’s Lemon Sauce – use only half a Lemon.
Prepare and fry the Apples in Butter, then add Dark Brown Sugar and when caramelised add Apple Juice. Cook into a syrup but do not reduce too far. Add a little Cinnamon and then the Pastry and cook in the oven for about 40 minutes. Serve warm with Apple Sorbet.