Wednesday, 2 June 2010

Last Night's Formal Hall Tuesday 1st June

Cooking fish encased in parchment paper or foil is a wonderful way to get the best results. The paper or foil holds in the moisture, concentrates the flavor, and protects the delicate flesh. However, preparing fifty or more portions of fish using this method can be very, very time consuming!
On Tuesday night we served sea bass en papillote with carrots, leeks and ginger. A little white wine and butter is added to the parcels before we finish sealing them, thus creating a lovely aromatic steam that's released when the paper is cut! 
Lamb cooked sous vide featured as a main course, accompanied by spring lettuce parcels, filled with braised baby gem and pancetta. The lettuce parcels required almost as much time and patience as the seabass en papillote!
For the sweet, we served apple beignets with a cider sabayon and vanilla ice cream. A beignet (pronounced bey-nyay, The French word for fried dough) in American English refers to a pastry made from deep-fried dough and sprinkled with confectioner's sugar, or frostings.. It is a kind of French doughnut. Savory versions of beignets are also popular as an appetizer, with fillings such as maple or fruit preserves.
Following the sweet, we served dessert fruit and petit four.
Bon Appetite!

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