We had such a lovely day and dinner. We've been playing around with coral tulles. They're fun to make, taste DELICIOUS and look pretty.
The ratio is around 50gms oil, 50 gms water and 8 gms flour. With whatever flavour, sugar and whatever for sweet ones, salt and whatever for savoury. These were with a little smoked paprika. They're quite addictive because they are sooooo crispy and yum. Next time I'll play around with salt and vinegar ones to serve with seafood.
We started off with champagne.
For dinner, we had calamari for entree. The calamari we get here is thick, so we cut some into cubes, scored it and cooked the cubes like scallops. It was soooo meltingly creamy and seriously made us wonder why spend that huge price tag for scallops when you can buy calamari like that. Honestly, just unbelievably yum. We served it with a puree of celeriac, beurre noisette with capers and the tuile. Delicious of the scales.
Main was sea bream, cooked to perfection. The way I cook it the skin is so crispy it shatters and the flesh is pearly and lush. We served the bream with a spiced tomato sauce, spiced rice with toasted sesame seeds (a delicious recipe which defies it's description) and roasted tomatoes. Basil and fennel pollen from the garden.
Dessert was lemon plum cake with plum compote and whipped vanilla yoghurt.
It was a super cold day, the coldest northern hemisphere birthday I've had so we lit a fire outside. It was awesome.
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| Entree: calamari, celeriac and beurre noisette |
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| Fennel pollen |
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| Sea bream |
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