light summery main course from dinner tonight aboard the Finesse. Dorade Royale known as Sea Bream in the U.K, served with bok Choc, asparagus, sous vide braised baby fennel &sauce vierge with some yellow cocktail tomatoes added to the classic recipe. A classic sauce vierge is made up of extra virgin olive oil, concase tomato…
Category: finesse
Lamb Provencal
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…
Lemon tart
Dessert on the Finesse menu was my modern take on lemon tart, an intense free standing lemon cream like you find in a lemon tart, a gluten free almond biscuit to represent the pastry case, an isomalt sugar glass to replace the glazed top on a traditional lemon tart, lemon fluid gel, fresh raspberries, dehydrated…
White chocolate mousse
A new dessert on the Finesse menu is a white chocolate mousse scented with Darjeeling tea, cinnamon, star anise & vanilla. It is served on a bed of chocolate soil, fresh orange segments, orange scented chocolate ganache made with 66% mexique chocolate, orange sorbet made with fresh orange juice & mint sprigs. The chocolate mousse…
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