Salads, salads and more salads. Spring time is here, and with it comes handfuls of great ingredients to play with.For the third evening in a row we began with a salad, last night's was cold smoked trout with, new potatoes, endive and lemon. As in the previous evenings, the recipe came from the great cookbook Bouchon by Thomas Keller. Mr Keller is the man responsible for French Laundry and Under Pressure, two other cookbooks that provide us with much inspiration (just look at the title of our blog!)
Vegetarians were well looked after with endive, quail's eggs and tomato salad.
For a main course we served lemon and rosemary marinated free-range pork loin, with new potatoes, lentil ragout and Parmesan dressing. Lemon and pork work well together, and serving a dressing, instead of a gravy, helps to keep the dish lighter and fresher.
Last night's vegetarians were served falafel medallions as a main course. Unfortunately, we had several guests asking for the veggie option who had not requested it, hence the lack of a decent photograph!
Last night's sweet of braised pineapple with white chocolate snow, passion fruit gelee and cilantro coulis came from Under Pressure. The pineapple was sealed in a bag with caramel syrup, and cooked sous vide for one-hour. The white chocolate snow was made using a special sorbet recipe and blended in our Pacojet machine.