Thursday, 29 October 2009

Tasty Amuse-Bouche


Just a quick post to show the three amuse-bouche I whipped up when trying out the CDwM recipes. The first were the tadpoles in holes, seen across the middle of the picture. The second was a smoked haddock pot-au-feu with a quail's egg on top. It was the first time I had cooked these and so, as I presume is often the case, overcooked them slightly.

These were very tasty, but rather a lot of phaff for such a small part of the meal, though as a larger starter, Smoked Haddock Pot-au-feu, are delicious. First, poach a small piece of smoked haddock in milk til nearly cooked. Make a roux with butter and flour and add the milk from the poaching pan. Season well, add a blob of wholegrain mustard, grated cheddar, chopped parsley and baby-leaf spinach. Place a small piece of fish in something oven-proof that you can 'toast' the tops in. Dollop over some of the sauce and sprinkle with grated cheese. 'Toast' in the oven until the fish is piping hot and the cheese is bubbling. Serve in individual portion amuse-bouche crockery and place a quail's egg on top.

The third one I haven't actually tried out yet. It's going to be a chilled tomato and chill gazpacho! Well, we'll see how it works out.

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Would love to hear your thoughts and ideas!
Merlotti x

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