There's no shortage of reasons why fish is good for you - and your love life. You won't need to fish for compliments with today's romantic meal for two.
Starter - Seared Scallops on a chiffonade of savoy cabbage with a smoked salmon cream.
Main Course - Salmon ‘en papillote’ with samphire and marquise potatoes.
Dessert - Salted Caramel Chocolate Pots.
Starter. Serves 2
Seared Scallops on a chiffonade of savoy cabbage with a smoked salmon cream.
4 leaves of Savoy cabbage, washed and central stalks removed.
25 grms smoked salmon.
2 teaspoon horseradish.
Salt & pepper.
100 mls of cream.
Main Course. Serves 2
Salmon ‘en papillote’ with samphire and marquise potatoes.
2 salmon darnes.
2 square pieces of parchment ( check picture)
1 leek, cleaned & chopped.
50 grms frozen peas.
2 tablespoons creme fraiche.
1 teaspoon dried tarragon.
Juice of half lemon.
Salt & pepper.
4 peeled potatoes.
2 Knobs of butter.
4 cherry tomatoes cut in half.
1/4 onion, finely chopped.
200 grms of samphire or 1 bag of baby spinach.
‘En papillote’ is a method of cooking food in a bag. It can be served in the bag, but today we are just cooking the salmon in it. This method of cooking ensures that the fish remains incredibly moist.
This is a sea vegetable which is sold in fishmongers. You can substitute spinach, if you prefer.
* If using spinach, put into a colander & pour a boiling kettle of water over it and let drain. Reheat in a pan with a little olive oil, season & add a pinch of nutmeg.
Dessert. Serves 2
Salted Caramel Chocolate Pots.
4 tablespoons of canned caramel, use carnation.
1/2 teaspoon sea salt.
150 grms of dark chocolate.
100 mls of cream .
50 mls of milk.
This menu can be almost entirely pre prepped. All you need is to cook the scallops & reheat the sauce. At this time pop potatoes and salmon parcels in the oven. They will then be ready when you have eaten the starter. The chocolate pots can sit in the fridge until you are ready to serve.