Ethan's Salmon en Croute Menu Box

SCALLOPS WITH LEMON & LIME BUTTER

Created by our fishmonger, Ethan, this simple-but-delicious scallop starter dresses fresh scallops with a lemon- and lime-zest infused butter, served on the shell.

INGREDIENTS

Greendale scallops on shells | Lemon and lime butter portions| Mixed salad leaves

HOW TO COOK

Remove packaging. Preheat the oven to 180°C and put the scallop shells, each containing a scallop and portion of butter, on the centre shelf. Heat for 10 minutes, then serve on two plates with the salad leaves alongside (please take care when handling the shells, as they can become extremely hot).

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SALMON EN CROUTE

This classic French recipe combines top-end fillet of succulent Scottish Salmon with a cream cheese, lemon and herb sauce, all wrapped up in buttery puff pastry.

INGREDIENTS

Salmon en Croute | Fine green beans | Salad potatoes

HOW TO COOK

Remove packaging and preheat the oven to 180°C (Gas Mark 4). Place the Salmon en Croute on a baking tray and put it in the centre of the hot oven for 20-25 minutes, until piping hot throughout. When the salmon has had about 15 minutes of its cooking time, bring a large pan of water to the boil, then add the salad potatoes, cutting any larger ones in half first. Simmer for 10 minutes, or until tender to the point of a knife, then drain and keep warm. When the salmon is almost ready, use another pan to steam or boil the fine green beans for a few minutes, then drain. Carefully remove the finished Salmon en Croutes and plate up, together with the cooked beans and potatoes.

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GREENDALE HEART-SHAPED CHOCOLATE ‘SOMETHINGS’

The name may be a bit vague, but these are precisely what we want to round off a wonderful meal! Each chocolate ‘something’ is made with vanilla sponge and filled with chocolate ganache, then coated in milk chocolate and finished with white chocolate decoration.

INGREDIENTS

Chocolate ‘somethings’ | Local double cream

HOW TO COOK

Simply open the packaging and allow the ‘somethings’ to come up to room temperature. Serve the double cream alongside, for pouring over.

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Goes nicely with...

CHAMPAGNE GRUET BRUT SELECTION

A light, elegant Champagne with soft, full flavour and consistent mousse, good balance and age.

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SHARPHAM DART VALLEY RESERVE WHITE WINE

This wine is ripe and fruit driven but the palate is dry. Stone fruits such as white peach dominate the aroma profile. The palate is rounded with a subtle spice on the finish.

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DOMAINE BIÉVILLE CHABLIS

30 year old vines producing smoky lime aromas and flavours; bone dry, minerally but supple and moreish with a long, creamy finish.

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