Reminents of the big V
I chucked this together with some other bits and bobs left over from valentines. The dish on the
Valentines degastation was plated in the same bowl and comprised of pan seared scallops, steamed pippies, mussel fillets(flaps), saffron custard, poached celery slivers, a Pernod cream sauce, cucumber air and a selection of herbs and edible flowers from Chef's garden.
So we had most of the prep in small amounts left over, in this instance I seared the scallops cooked pippies in the Pernod cream, there was some potato marshmallow from our wagu dish which I heated and adorned with a brunoise of shoestrings, then with a scant handful of herbs, squeeze of lemon and a squirt of olive oil we had the final product ...
Posted from my phone.
Valentines degastation was plated in the same bowl and comprised of pan seared scallops, steamed pippies, mussel fillets(flaps), saffron custard, poached celery slivers, a Pernod cream sauce, cucumber air and a selection of herbs and edible flowers from Chef's garden.
So we had most of the prep in small amounts left over, in this instance I seared the scallops cooked pippies in the Pernod cream, there was some potato marshmallow from our wagu dish which I heated and adorned with a brunoise of shoestrings, then with a scant handful of herbs, squeeze of lemon and a squirt of olive oil we had the final product ...
Posted from my phone.
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