Chambord Randevous: picked up the award for best appetizer

National winner with a trip to Paris and the Loire :))

Autumn menu 2010...forest to table

Salmon and Crab Tournedo
With marinated Sea bass
And Truffle infused Tomato Sauce

For FOUR persons
For the Tournedos:

Half a side of Wild Salmon
500g White Crab Meat
30g Baby Capers
30g Herbs (Chive, and Coriander)
1 Lemon
1 Egg whites
Salt and Pepper and little cayenne

For the marinated Sea Bass
4 fillets of Wild Sea Bass each about 300g
20ml Truffle jus
20g Summer Truffle shavings
10g fresh Thyme
50ml Olive Oil
Salt

For the Tomato Fondue
4 Garlic Clove
30g fresh Thyme
20 large Vine Tomatoes
200ml Virgin Olive Oil
Salt and Pepper

For the Tomato Sauce
400ml Tomato fondue
200ml Double Cream
50g Tomato Puree
25ml White Truffle Oil
Salt and Pepper

For the Rocket Salad
100g Rocket Leaf Salad
1tsp white truffle oil
salt and pepper


Method:
Thinly slice the Salmon lengthways about 1cm thick. In a bowl place the crabmeat; add drained capers, the zest and juice of one lemon, Salt, pepper and cayenne. In another bowl briefly beat the egg white then add this to the crab mixture, gently mixing all together.
Place a large sheet of tin foil on your work surface cover this with a large sheet of Clingfilm. Lay down in the centre the salmon to form a rectangle about 40cm long and 15cm wide. Now spoon the crab mixture along the centre of the salmon. Roll the salmon and crab into a tight cylinder and set aside.
Fillet, skin and pin bone the sea bass, cut each fillet into 3 diamond shaped filets. Add all ingredients for the marinade to the sea bass and marinate for at least 2hours.
For the fondue cut each tomato into 5 fillets, removing the core and skin.
Place the fillets on a baking tray, sprinkle with thinly sliced garlic, chopped herb, little oil and salt and pepper. Gently cook in oven at gas mark 2 for 20min.
To make the sauce, set aside 12 fillets for garnish, place the remaining tomatoes in a saucepan, add the tomato purée and double cream, salt and pepper and bring to the boil. Blend you’re the sauce finishing this with a drizzle of white truffle oil and sieve.

To cook the above:
Cut the cylinder of salmon and crab into four equal cylinders about 10cm high, place in a steamer and cook for 8min.
Place 12 sea bass fillets and 12 tomato fillets on a baking tray and place in oven and gas mark 2 for 6min
Now gently reheat your tomato sauce

To present the above:
Spoon a little sauce in the centre of the plate, unpack the salmon and crab cylinder, and place this in the centre of the sauce. Round the tournedo, place the 3 sea bass fillets and 3 tomato diamonds.
Add a 3 slices of black summer truffles
And finish this dish with rocket salad drizzled with salt and white truffle oil.

Paul Bocuse

My birthday treat September 2009
The greatest of culinary experiances! Meeting the god father of chefs, who has 3 held his michelin stars for 45 years. This was the most memorable dinner I have ever had - thank you so much Charlotte!!!

Variations of Minstead Duckling

 

Locally reared duckling breast, confit leg and sautéed Foie Gras served with aubergines and honey sauce

Cheese and Wine

 

Trio of speciality cheeses each accompanied with a complimenting wine