Follow Us on Facebook
Follow Us on TwitterDINE IN WITH REGAL – a simple but elegant meal for two
The Starter
Serve the traditional smoked salmon after defrost with wholemeal bread, salad leaves and lemon wedges.
The Main Course
Defrost the 4 sea bass fillets and pat dry using paper towel. Score the skin to prevent the fish from curling during frying. Shallow fry the fillets in hot vegetable oil - cook skin side down for a couple of minutes and when crispy turn over to finish for another couple of minutes. Remove from the pan and blot the fillets dry. Keep warm while the potted shrimps are warmed through over a low heat in a saucepan.
Serve two fillets per person stacked attractively on a plate. Spoon over the potted shrimps in butter and serve with seasonal vegetables. We suggest crushed new potatoes and green beans.
Dessert
Ingredients:
- 75g mini marshmallows
- 25g soft butter
- 125g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
- 30ml hot water from a recently boiled kettle
- 1 x 150 ml tub double cream
- Half teaspoon vanilla extract
Method:
- Put the marshmallows, butter, chocolate and water in microwaveable bowl.
- Microwave on low power to melt the contents, stirring every now and again. Allow to cool while whipping the cream and vanilla extract until thick. Fold into the cooling chocolate mixture until blended and smooth.
- Pour into 2 pretty glasses or ramekins (heart shaped if you have them!!) and chill.
Decorate with strawberries, chocolate curls, icing sugar and biscuits of your choice.
