Lamb dish from this week on the Finesse, local lamb fillet which has been cooked sous vide at 56 degrees for 45 minutes before being seated very quickly in a frying pan, lamb needs to be well seared in a pan to create the caramel on the meat. The lamb is served with courgette, aubergine…
Month: June 2016
Cuisses de grenouille
A little fun canapé aboard finesse while trying to keep classical regional cuisine on the menu, frogs leg lollipops are a great pre dinner nibble with drinks. Frog legs are sautéd in garlic & butter, when cooked the meat is stripped from the bones, seasoned & formed into balls, then breadcrumbed in breadcrumbs that have…
Chocolate sphere
desert for Friday’s gala dinner was a tempered chocolate sphere, one half of which was filled with chocolate, hazelnut & almond praline which was topped with a chocolate caramel mousse, the other half was filled with a sharp apricot gel topped with an apricot mousse, after the two halves were put together the sphere was…
Sous vide egg & Orthinogale
A starter aboard Finesse this week featured Orthinogale, also known as wild asparagus. A sous vide slow cooked hens egg, cooked at 63 degrees for an hour served with Orthinogale, local cured ham crisped in the oven & a hollandaise purée. The egg cooked in its shell in a water bath for an hour is…
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