Wednesday's Formal Hall started with seared fillet of mackerel on a bed of pear remoulade and finished with a sardine dressing. Remoulade or rémoulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), often flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice). We based our version on celeriac and pear with a mayonnaise base.
The mackerel isn't a delicately flavoured fish and its richness doesn't always lend itself well to a simple 'lemon and herbs' pairing. But given the right treatment it is a fantastically moist, flavoursome fish that makes an inexpensive and very healthy meal. Hence the remoulade and mackerel pairing.
Following the mackerel we served London Broil. London broil is a North American beef-based food dish usually made by broiling or grilling marinated flank or round steak and then cutting it against the grain into thin strips. The origin of the name is obscure; the food is unknown in London, England. We sourced flank steak from our local butcher, marinated and briefly grilled the meat, and then cooked sous vide at 57C for 10 hours. The result? Mouth wateringly tender, medium-rare beef with great flavour. To accompany the beef we served wilted greens, sauteed potatoes and peppercorn jus.
I've recently been asked to include photos of the vegetarian options so here goes. Last night the veggies were served Artichoke and Mushroom Flan for a main course.
As you can clearly see, we look after the vegetarian's as well as the carnivore's
To finish the meal we served a Spanish style sweet of:
Churros con Chocolate
Churros are similar to doughnuts and are deep-fried and then rolled in cinnamon sugar, yum! With the Churros we served a cinnamon flavoured chocolate ganache (a thin chocolate mousse).
¡Gracias y buen apetito!
This was a good formal. Starter was great, and the beef was very nice indeed. Pudding was a little rich I thought, but tasty nonetheless!
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