Dinner tonight aboard the Finesse, herb crusted fillet of lamb served on a bed of wilted spinach, fondant potatoes, baby carrots, banana shallots, roasted garlic purée & broad beans. Lamb fillet is cooked sous vide at 56 centigrade for 45 minutes before being sealed in a frying pan, brushed with Dijon mustard & the…
Category: Recipes
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…
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…
Quiche
A recipe that was asked for almost every week this season on the boat was that of the humble quiche. A lunch staple on the Rosa & regularly the most popular dish, quiches have been given a poor image by bland cold buffet quiches in soggy pastry. The pastry is as important as the filling…
Beef Bourguignon
As the tempretures drop it’s time to create warmer lunches & there is no more classic french dish than Beouf bourguignon. Beautiful ” Salers ” beef cheeks cooked down very slowly in Red Bordeaux wine with shallots, garlic, girolles, thyme & carrots. Finished with more carrots, smoked bacon & parsley The perfect lunch on deck…
Prune & Armagnac tart
One of the sweet treats associated with this area of France is the classic Prune & Armagnac tart made with the amazing dried sweet plums of Agen. One of the dishes from Rick Steins French Odyssey, which was filmed on the boat, however this recipe is different from that in the film as we use…
Tarte Au Citron
Dessert from this weeks menu on the Rosa. Deconstructed “Tarte Au Citron” set Lemon cream, Paillette Feuillettine, Basil & Lime sorbet. Set lemon cream is lemon purée cooked out in a thermomix with cream & eggs, then set in the fridge, served with Paillette Feuillettine which is broken up pieces of very crispy crepe biscuit…
Pistachio, lime & basil crusted cod
Last nights entree of pistachio, lime & basil crusted Cod with Palourde, fevs, peas & courgettes.
Seasonal starter
A seasonal starter of ingredients from local producers market. Wild asparagus (Ornithogalum pyrenacium) with asparagus purée, fevs, pumpkin seeds, crispy Coppa D’Perigord & hollandaise espuma.
Prune & Armagnac Soufflé
Prune & Armagnac Soufflé This will probably be the most requested recipe on board this summer !! You’ll Need 100g Agen prunes, pitted 100ml Armagnac 60g caster sugar 7 egg whites Souffle base 30g plain flour 25g…
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