Tuesday Night's Menu
Beef Carpaccio
Served drizzled with basil scented olive oil and sprinkled with rock salt, pepper and minced chives and topped with spicy confied tomatoes,
It looked so good, I forgot to take a picture... and it tasted even better!
Wafer thin slices of raw meat don't naturally have a lot of flavour but the combination of spice and herbs that this carpaccio was served with turned this very light entrée into a mouthful of flavour.
Grilled Sea Bass with star anise, served with diced veggies and an anise & chive sauce.
The fish is cooked to perfection - light, tender and full of flavour (a slight hint of anise dresses up the fleshy white fish). After giving the fish a tast, i wuickly scoop out the cheeks - the most tender piece of any meat. Considering its size, a juicy cheek is the sign of a fish that is cooked to perfection. So, I quickly proceed to the task of de-boning my fish.
I like to get the "work part" of my meal out of the way right away so that I can truly enjoy and savour my dish without any interruptions. My husband laughs at my "delayed gratification" approach to eating - he usually shells, de-bones and peels as he goes along, but, in the end, when he's done his meal and I've saved the best bit for last... he's usually begging me to share.
Tonight, I prepare my fish, the mix fish, veggies and sauce all together - the best way to ensure I enjoy the 3 parts of my dish all at once - and the result is a brilliant combination.
Armagnac and prune Parfait
Armagnac and prunes are a common local flavouring for sweet and savoury dishes (I like to use this combination on fresh, pan-seared foie gras). This parfait was quite lite and a nice, sweet finish to my meal.
Wine - I finished the bottle I bought yesterday.
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