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…
Tag: sous vide
Dorade Royale
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…
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…
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…
Foie Gras
At the end of the week on Friday on the Finesse we have a last evening gala dinner, this week the starter was a pressed foie gras & raspberry terrine served with fresh raspberries, raspberry purée & pea shoots. A whole lobe of foie gras is bought to room temperature & then gently deveined, then…
Duck Rossini
alnut Another new dish from the Rosa for this season, in honour of Gascony is Duck Rossini using the breast & foie gras of Moulard duck, the breed used in foie gras production in the region, a cross between Muscovy & White Pekin duck. The duck breast was first cooked for 2 hours sous vide…
Venison
Loin of Venison served with red cabbage purée, celeriac fondant & celeriac purée, savoy cabbage, pickled yellow chanterelles & a chocolate & red currant sauce. The venison loin cooked was sous vide at 52 degrees for 45 minutes with a tablespoon of duck fat & two sprigs of time, then pan seared before being…
Wood Pigeon
Breast of wood pigeon with a pitithier of confit pigeon leg & wild mushrooms, “risotto” of spelt grain, beetroot & confit pigeon leg, spinach, compressed candy beetroot & pigeon sauce.
bargechef 