Tuesday, 21 August 2012



This dish took a while to evolve but I am now very happy with how it looks and tastes, so have added it to our gourmet holiday menus. I would serve this with a glass of cold white wine from Chateau La Voulte Gasparets.


BEETROOT AND SMOKED TROUT TRIFLE
WITH AN AVOCADO CUSTARD

Beetroot Jelly
50g Cooked beetroot
Water
2 leaves of gelatine
½ teaspoon horseradish
Salt and Pepper

1)      Blend beetroot, water and Horseradish
2)      Add to non-stick pan and heat with gelatine until thoroughly integrated
3)      Pour liquid evenly in to cocktail glasses and refrigerate for 2 hours

Smoked Trout Mousse
Smoked Trout
1 Egg white
2 tbsp crème Fraîche
1 tbsp horseradish
½ tbsp Lime juice
Black Pepper

1)      In a processor place the trout and egg white, and blend
2)      Add crème Fraîche, horseradish, lime juice and black pepper and blend
3)      Spoon creamy mousse on to the beetroot jelly
4)      Refrigerate for 1 to 2 hours

Vegetables
Finely dice, ½ red pepper, ½ yellow pepper, ½ green pepper, ½ cucumber and 5 radishes.
Sprinkle over the mousse

Avocado Custard

4 avocados
2 tbsp Crème Fraîche
1 tbsp lime juice
Salt and Black Pepper

1)      Blend ingredients in a food processor until very smooth
2)      Carefully spread custard over the vegetables until level with the top of the glass
3)      Sprinkle with toasted pine-nuts and top with half a cherry tomato.
  

Saturday, 11 August 2012

A LIGHT LUNCH FOR A HOT DAY

With the temperatures we're having at Domaine La Veronique at the moment, one can only sit down at lunch and enjoy a light meal with a couple of glasses of ice cold rosé!! Tricolour salad (sliced beef tomatoes, buffalo mozzarella and avocados) with a home-made pesto and olive oil dressing, with crusty fresh bread, and all washed down with a glass of Domaine Comps Rosé from our local village. Who could ask for more!!