Post-concert buffet

Posted by Philippe on Nov 7th, 2006

*
MAIN

Fish pie
A classic: white fish like cod or haddock, hard boiled eggs, parsley sauce and mashed potatoes piped onto it using an old-fashioned ‘rope’ pattern

*
SALADS/SIDE DISHES

Cucumber, mustard and dill
Thickly sliced cucumber (peeled, deseeded) scattered with fresh dill and tossed in a mustard dressing with oomph! Beetroot, spinach and roast shallot salad
Roast beetroot wedges and shallots combined with young spinach leaves

Mixed leaves salad with croûtons
Fresh salad leaves, fresh herbs and ‘Pain Poilane’ croûtons dressed with a light vinaigrette

*
DESSERTS

Apple and orange crumble
Apple crumble lightened and refreshed with the addition of orange segments

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

Interviews


In the first in this series of podcasts exploring the origins and preparation of some of today's most innovative dishes, Chef Philippe Haag discusses celeriac. You'll hear what you can do with this unusual and often overlooked vegetable, including a step-by-step guide to making a French favourite: celeriac remoulade.

Download MP3

RSS & Podcasts

Useful Links