Parfait of Ardsallagh Goats Cheese 

Ingredients

300g Goats Cheese

100g Semi Whipped Cream

100g Toasted Pine Nuts

75g Basil Leaf/Tarragon (Optional)

Table Spoon of Honey

 Method

Cream the Goats Cheese well until smooth

Add in the cream by folding gently

Then fold in the honey thoroughly

Mix the Pine nuts & herb last

Place in mould to set (30 minutes of more)

 

Salmon Gravadlax

1 Side Irish Salmon (Organic is Excellent for this)

 Marinade

150g Salt

50g Sugar (Caster)

5g Coriander Seeds (Crushed/Cracked)

5g White Pepper Corns (Crushed/ Cracked)

Juice & Fine Zest of 2 lemons

Juice & Fine Zest of 1 Orange

Juice & Fine Zest of ½ Lime

 

Topping

100g Dill – Picked from the stalk & chopped finely

100g Dijon Mustard

 

Method

Trim carefully the Salmon and remove the Pin Bones, the skin may be taken off also (Preference)

Mix all the ingredients for the Marinade

Place the Salmon on a layer of cling film, twice the width and length of the Salmon

Pour the marinade evenly over the fish and wrap in the cling film

Place in a deep tray for 24hours

At this stage remove and turn the fish wrap again and leave for another 24hours

After 24 hours totally remove the fish from the cling film and wash off the salts and seeds of the marinade

Pat dry with a clean cloth or kitchen paper

Gently spread the Dijon over the fish and again evenly sprinkle the chopped dill

We usually wrap again in fresh cling film and press with a similar size tray to compact the herb topping on to the fish (1/2 hours)

Slice thinly across the fillet and enjoy

 

Blanquette of King Scallops & Prawns with Fresh Cucumber & Ginger

 Sauce for Scallops

Ingredients

1 Star Anise

2 Shallots                  

½ Clove Garlic

2-3 Leaves Basil

Table Spoon olive oil

 

Method

Sweat the above ingredients lightly till soft

Add ½ glass of white wine

Then 250ml fish stock (or ½ ‘n’ ½ Fish/Oil)

Reduce to almost a glaze

Add cream (500ml) reduce by ½

Strain through fine strainer

When cooking the fish boil the sauce first then add the scallops (14 Seconds)

Then Squeeze some fresh lemon juice in